Happy New Month!
I’m excited for December mainly because I’ve challenged myself to share videos and blogposts every weekday leading up to Christmas Day.
What makes the perfect sandwich?
I feel every single ingredient in a sandwich plays a role in making it perfect. From the toasted bread which acts as the carrier of the goodies to the sauce or dressing used. The fillings used need to compliment each other , I love working with a protein element then some salad greens.
Today, I’d like to share a very easy and delicious sandwich recipe which checks all the boxes.
For the protein, I used boiled eggs which I rarely make unless when using them in a salad or sandwich.
When it comes to boiling eggs, different people use different techniques. I prefer my eggs to be just right, this to me means the yolks maintain their colour and no gray film forms around them. I do this by adding eggs to boiling water then covering and letting them cook for exactly 10 minutes. I’m so strict about this that I set a timer.

For the green portion of the sandwich, I opted for arugula, one of my favourite salad greens. Arugula has a sharp peppery and tart taste which works well in almost everything.
I opted to make a dressing for this sandwich, which is a version of a classic vinaigrette. In place of apple cider vinegar, I used coconut vinegar which I brought with me from my recent trip to Lamu.
Coconut vinegar has a milder and more rounded taste compared to apple cider vinegar. It has a slight sweetness which is quite delightful in the dressing.

I’m aware it may be hard to come by so in this recipe it can replaced with freshly squeezed lemon juice or apple cider vinegar.
For the bread, I used store bought brown bread which I pan toasted albeit owning a toaster. I simply prefer pan toasting.

To bring everything together, I applied some tamarind jam on the toasted bread slices. This can substituted with chili infused honey or just plain honey.

What I love about this sandwich is that it’s very easy to make and delivers in terms of taste and flavour and it’s also filling.
The egg and arugula can also be enjoyed as a salad.
