In elementary school, showing up to the lunch table with an egg salad sandwich was almost certain social suicide. This was unfortunate for someone like myself who simply loved the stuff. Along with tuna sandwiches (which somehow brought about an even more violent reaction in my peers), egg salad sandwiches were unfortunately an after school snack staple.
It wasn’t until I was in college, going to school at the University of California at Santa Cruz, that my girlfriend turned me on to a version of egg salad that even picky grade schoolers would have difficult time hating. Known as the BELT at Zoccoli’s Delicatessen on Pacific Avenue, this simple, yet delicious sandwich marries the classic bacon, lettuce and tomato version with the creamy, richness of egg salad on toasted wheat bread.
Inspired by the version at Zoccoli’s Delicatessen in Santa Cruz, California
When making the egg salad for this sandwich, don’t be afraid to add in all of your seasoning to the mix. I personally love coarsely chopped celery and dill pickle along with some parsley or chives for added flavor. The amount of mayonnaise, mustard, salt, and pepper that you end up using is completely up to you and your own taste. Also, when boiling the eggs, I like to allow the water to just come to a boil before turning off the heat, putting on the lid and letting them sit for 7 to 8 minutes. After shocking the eggs in ice water to stop the cooking process, you are left with brilliant yellow yolks that are just set in the center.
- 3 large eggs
- 1-2 tablespoons of mayonnaise
- 1-2 teaspoons of yellow mustard (dijon, lemon juice and even vinegar can work here too)
- Salt and freshly ground black pepper to taste
- 1 ripe tomato, sliced
- 4 tender leaves of lettuce
- 6 pieces of thick cut bacon
- 4 slices of good quality, whole wheat bread
- Cook bacon in a large skillet over low heat until most of the fat has rendered and the pieces are slightly crisp. Drain on paper towels and set aside.
- Place the eggs in a small saucepan and add enough water to cover them by about half an inch. Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute.
- Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool.
- Peel the eggs and coarsely mash to your desired texture along with the mayonnaise, mustard, salt and pepper to taste.
- Lightly toast the bread and spread a thin layer of mayonnaise on each slice. Begin by layering a few pieces of lettuce on the bottom slice, followed by half of the egg salad, tomato slices and bacon. Slice in half and serve immediately with homemade Dill Pickles.
Makes 2 sandwiches