Tomato Sandwiches with Egg Salad and Cucumber

Kitchen Tested
  • Yield 2 servings

Here’s a version of the egg salad and cucumber sandwiches, which were popular at Sutter’s bakery in Greenwich Village.


1/4 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1/4 teaspoon coarse salt
1 pinch ground red pepper
3 hard-cooked eggs, coarsely chopped
3 tablespoons minced green onion
4 slices whole-grain, rye or white bread
18 paper-thin slices cucumber
4 (1/4-inch) vertical slices tomato, about


  1. Combine mayonnaise, mustard, salt and pepper in a small bowl.  Add onion and mayonnaise mixture to eggs, folding with a rubber spatula.
  2. Spread egg salad on 2 pieces of bread.  Arrange cucumber and tomato on top.  Cover with remaining bread and cut diagonally into halves.  Makes 2 sandwiches.

Recipe by Jean Kressy




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