In case you didn't know - the acronym J.A.B. can be used for most recipes to spice things up and make your dining (even drinking, so I hear) experience all the better (provided you're not a vegetarian like the TAFT is)... Can you guess what J.A.B. stands for?
Good job, Marie! Just Add Bacon is right!
So here's my response to your challenge - although I must say, the egg salad / avo sandwich you proposed should be pretty flawless and I find it hard to believe you'll need to stoop to any kind of J.Lo low in order to salvage your lunchin'... but just in case, here's my rebuttal for round II:
Egg Salad, Bacon & Arugula Sandwich
-8 slices thick-cut bacon
-2 handfuls of arugula
-8 1/2-inch slices hearty bread, buttered on one side
-mayonnaise (optional) -- we all know this is not "optional" for Marie
-egg salad (recipe below)
-tomato sauce (recipe below)
Cook bacon until crisp. Meanwhile, in a large skillet, grill bread buttered side down until golden brown. Divide bread among four plates, toasted side down, and build the sandwiches: Spread the inside of bread slices lightly with mayonnaise, then arrange with arugula slices, drizzle with tomato sauce, top with bacon slices, and then egg salad. Serve immediately.
(Not going to lie... this recipe called for anchovies, but I'm gonna go ahead and nixe that for this particular time around)
-6 large eggs
-1/4 c. mayonnaise -- or veganese if you feel like pissin' some people off
-1 Tbsp. fresh lemon juice
-2 tsp. Dijon mustard
-coarse salt & freshly ground pepper
-I would add some chopped dill to this... Marie has a faux-aversion to dill so I'm going to go ahead and guess she won't do this, but you should. And if you're a capers person, throw some of those bad boys in as well.
Hard-cook the eggs—put the eggs in a medium saucepan, cover with cold water plus 1 inch, and set uncovered over high heat. Bring to a rolling boil, turn off heat, cover, and let sit for 11 minutes. Meanwhile, fill a medium bowl with ice and cold water. When the timer goes off, transfer the eggs to the ice water and let sit for at least 15 minutes.
Whisk in lemon juice, mayonnaise, mustard, and a few grinds of black pepper. Crack and peel the eggs, dice them, then stir into the mayonnaise mixture. Add dill (if you should choose to do that). Cover and chill the egg salad until ready to use.
THE TOMATO SAUCE: (this is like exotic ketchup - similar to what they serve in the land down under where there is no such thing as ketchup, you silly American... it's TOMATO SAUCE).
-1/3 c. ketchup
-1 Tbsp. red wine vinegar
-2 tsp. soy sauce
-1-2 tsp. chili paste (to taste)
Whisk ingredients together.
egg-scented kisses, yum. xxoo. T.A.F.T.
