Just about the best egg salad sandwich we've ever had.
The Sandwich – Makes one sandwich, but can be doubled, tripled, etc.1 tablespoon aioli or good mayonnaise + more for spreading on the bread, if desiredA healthy pinch or two of dukkah, or more, or less, to tasteSmall handful of watercress or arugula2 teaspoons whole cumin seeds1 ½ teaspoons good black peppercorns or grains of paradise The Sandwich – Makes one sandwich, but can be doubled, tripled, etc.Add the aioli and mustard and mash together well, using the back of a fork.
You can either chop the bacon up and stir it into the egg salad, or put the strips on the sandwich itself. Either way, heap the egg salad and greens on the toasted bread. other.Dukkah – Makes a bit more than ¼ cup Toast the cumin and coriander seeds, each in turn, in the same skillet, removing from the pan as soon as they start to darken. Do not tarry, as they can burn easily in the hot pan, even when removed from the stove.
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