Egg Salad Sandwiches with Roasted Beet

Say hello to your new favorite sandwich: creamy egg salad seasoned with paprika, thin slices of roasted beet, and a generous handful of spicy microgreens to perfectly offset the richness of the egg. Taylor’s classic egg salad is simple and satisfying, with only 4 ingredients (eggs included), plus salt and pepper. It’s not overly mayo-heavy […]

Say hello to your new favorite sandwich: creamy egg salad seasoned with paprika, thin slices of roasted beet, and a generous handful of spicy microgreens to perfectly offset the richness of the egg.

Taylor’s classic egg salad is simple and satisfying, with only 4 ingredients (eggs included), plus salt and pepper. It’s not overly mayo-heavy or mustard-forward, with a very simple flavor profile that let you actually taste the egg (not overwhelmed by dill or relish or other add-ins). A pinch of sweet paprika gives the egg salad a well-rounded flavor and ever so slightly pink hue (something that pairs perfectly with the rich ruby red of the beets).

Egg salad sandwich cut in half, showing the layers of beet and egg

Lunch is often a struggle around these parts.

We try to plan our dinners to include leftovers (let’s just say we’re masters at cooking for 4 for this reason), but sometimes we find ourselves floundering in the kitchen at noon, hangry and without a solid plan for lunch.

It’s days like these that egg salad sandwiches have become our go-to. Don’t ask me where the idea for the beet came from, I just know I came downstairs one day to find Taylor had thrown this together and I fell in love all over again. Something about the sweet, earthiness of the beet goes so well with the creamy egg salad.

Assuming we have some roasted beets in the fridge (I fully admit we’ve been buying packaged pre-roasted beets and I’m not ashamed about it), these sandwiches come together in about 20 minutes, including the time it takes to boil, cool, and peel the eggs. Hard-boil a few eggs ahead of time and it’d be even quicker.

Egg salad sandwich with roasted beets and microgreens

While this small-batch egg salad recipe could be used in a variety of ways, our favorite assemblage includes thin slices of roasted red beet, a thick layer of creamy egg salad, and a pile of spicy microgreens (arugula or watercress would also be great here too!)

The creaminess of the egg, the earthiness of the beet, and the spiciness of the greens all come together on slices of thick brioche sandwich bread to make what I consider the perfect sandwich.

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Savory Chorizo & Manchego Dutch Baby

A typically sweet breakfast favorite gets a savory makeover: with salty chorizo and shredded manchego cheese, topped with a bright and lemony lettuces. Dutch babies are as fun to make as they are delicious to eat, puffing up in the oven to form mountainous folds of egg, flour and flavor. Whether you go sweet or […]

A typically sweet breakfast favorite gets a savory makeover: with salty chorizo and shredded manchego cheese, topped with a bright and lemony lettuces.

Dutch babies are as fun to make as they are delicious to eat, puffing up in the oven to form mountainous folds of egg, flour and flavor. Whether you go sweet or savory, they are bound to make an impression.

Savoru Dutch baby in a Lodge cast iron skillet on a dark gray background, with a pile of baby lettuces in the middle.

I’ve said it before and I’ll say it again: German pancakes are one of my all-time favorite brunch recipes. I could easily polish off the entire thing by myself (though I usually resign myself to share with Taylor because I’m a good wife like that).

Normally I smother mine with powdered sugar and maple syrup. But, I got to thinking… what if we took it in a more savory direction?

Going savory isn’t hard to do with this versatile recipe: just remove the vanilla extract and replace it with whatever savory seasonings, mix-ins and toppings you desire.

We tried out a few flavor variations, including an everything bagel-inspired pancake topped with smoked salmon and creme friache. Tasty? Very. But this Spanish-inspired variation, with crispy bits of salty cured chorizo sausage and melty, crispy-around-the-edges Manchego cheese, ultimately won us over.

We topped our extra meaty and ultra cheesy creation with a pile of spicy baby greens, that, when tossed with a splash of olive oil and lemon juice, cuts the fatty richness of the cheese and sausage perfectly.

Hand lifting out a slice of a savory Dutch baby, showing the layers.

German pancake and Dutch baby are two names for the same thing, though one is usually made in a casserole dish and the other in a smaller skillet.

I’ve always called them German pancakes, which I attribute to some twisted telephone translation of Dutch baby (Dutch = Deutsch = German, or something along those lines.) Some attribute the origins of this to the German Pfannkuchen, which could be where it gets its name, though I can’t really see the resemblance beyond the egg and flour. As it turns out, this recipe is entirely an American invention, more similar to a super-sized popover or Yorkshire pudding than anything German or Dutch. Go figure.

Whatever you call it, there’s no denying these mountainous, super-sized pancakes are downright delicious.

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Cauliflower Schnitzel Sandwiches with Caramelized Onion Mayo.

Cauliflower schnitzel sandwiches are happening!  Get ready. A super crunchy, crisp, flavorful bite is right here waiting for you! This is my trashed up attempt at an Octoberfest recipe. Instead of making any kind of meat schnitzel, we’re using a veggie. I KNOW I KNOW I KNOW. 2009 me is like who are you and […]

The post Cauliflower Schnitzel Sandwiches with Caramelized Onion Mayo. appeared first on How Sweet Eats.

Cauliflower schnitzel sandwiches are happening! 

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Get ready. A super crunchy, crisp, flavorful bite is right here waiting for you!

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

This is my trashed up attempt at an Octoberfest recipe. Instead of making any kind of meat schnitzel, we’re using a veggie.

I KNOW I KNOW I KNOW.

2009 me is like who are you and how is this happening and how is this your life?

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Well it is and it’s good. You’re going to be into it! I promise.

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

There are a couple steps here and the finished product is a flavorful sandwich stack that you won’t be able to stop thinking about. 

First, we have to bread and crisp up our cauliflower. Easy! Slice it into big pieces, like this.

In order to make it delicious (and, well, bite-able) in our sandwich, we have to bake it too. This will help keep the crispy exterior while softening the inside. Sort of like a big crispy, roasted cauliflower slab.

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

While that’s all going on, we can chop some red cabbage and do a quick pickle on it. You can make this ahead of time or about an hour before you eat. I love the briney flavor and the little crunch that comes along with it too. 

OH and of course, the COLOR. Hot neon-y pinkish purple that is… natural? Sold. 

Throw a few micro greens on the bottom of the sandwich for health. Or enjoyment. Whatever. 

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Um, can we talk about this caramelized onion mayo?

OMG.

It is insane. It is my new favorite thing. I don’t care about mayo that much and this is the best mayo I’ve ever had!

And all you have to do is caramelize some onions and whip them into your favorite mayo.

Okay okay, it does take a bit of time to do that. But the best part is that you can make it ahead of time if you wish. After all, this mayo is a sliiiightly high maintenance because, you know, to caramelize your onions, it takes patience. 

But it’s WORTH IT too.

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Then you assemble it into this masterpiece! That isn’t really very fancy at all but looks very fancy. Because hello.

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Self care in a sandwich! That’s what it is.

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Cauliflower Schnitzel Sandwiches

Cauliflower Schnitzel Sandwiches

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

pickled cabbage

  • 1 small head red cabbage, (chopped or shredded into thin pieces (about 1 1/2 cups))
  • ½ cup warm water
  • 1 1/2 tablespoons sugar
  • 1 teaspoon coarse salt
  • 3/4 cup apple cider vinegar

caramelized onion mayo

  • 2 tablespoons unsalted butter
  • 1 sweet onion, (thinly sliced)
  • ¼ teaspoon salt
  • ¾ cup your favorite mayonnaise

cauliflower

  • 1 head of cauliflower
  • 1 egg, (lightly beaten)
  • 1 cup seasoned bread crumbs
  • ½ cup panko bread crumbs
  • pinch of salt and pepper
  • 2 to 3 tablespoons olive oil
  • 1 large or 2 small baguettes, (sliced for 2 or 4 sandwiches)
  • 1 cup microgreens
  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment or foil and top it with a wire rack. Spray the rack with olive oil spray (or nonstick spray).
  3. To make the cabbage, place the cabbage in a large jar or bowl. In a smaller bowl, whisk together the water with sugar and salt until they dissolve. Whisk in the vinegar. Pour it over the cabbage. Let it sit at room temperature for 30 minutes to 1 hour. If making it ahead of time, you can stick it directly in the fridge.
  4. Heat a large skillet over medium-low heat and add the butter. Add the sliced onions and salt, then toss to combine. Cook, stirring often, until the onions are caramelized, about 30 minutes.
  5. To make the cauliflower, slice the cauliflower from the top down into 1-inch pieces, like big cauliflower slabs. If some pieces fall apart, that’s fine too! You can bread all the pieces.
  6. Place the egg on one plate (and lightly beat it) and the breadcrumbs on another with a generous pinch of salt and pepper. Stir the bread crumbs. It’s easier to use a plate than a bowl for both of these since the cauliflower pieces are large.
  7. Heat a large skillet over medium-high heat and add the olive oil. Dip each piece of cauliflower in the egg, then coat it in the bread crumbs, pressing gently to adhere. Place the cauliflower in the skillet and cook until it’s golden and crunchy on both sides, about 3 minutes per side. Remove the cauliflower gently with tons and place it on the wire rack. Repeat with the remaining cauliflower. If needed, you may need a little more oil!
  8. Once the cauliflower is all breaded and on the baking sheet, place the sheet in the preheated oven. Bake for 15 to 20 minutes, until the cauliflower inside is tender. Once the cauliflower is finished, everything else should be ready too!
  9. Stir the caramelized onions into the mayo.
  10. To make the sandwich, spread the mayo on the bottom of the bun, then top with the microgreens. Place the cauliflower on top – you might need to bread it into pieces or add a few if the pieces are smaller. Top with the pickled cauliflower. If desired, you can spread the top bun with more of the caramelized onion mayo!
  11. Serve immediately with chips!

These cauliflower schnitzel sandwiches are full of flavor! Crispy cauliflower, caramelized onion mayo, pickled cabbage and microgreens. Delish!

Holy flavor punch to the face.

The post Cauliflower Schnitzel Sandwiches with Caramelized Onion Mayo. appeared first on How Sweet Eats.

Broccoli Rabe and Pistachio Pesto Pasta with Burrata

This unique piquant twist on pesto is made with broccoli rabe and toasted pistachios and served with creamy chunks of fresh burrata cheese. Mix up your dinner game with this fast and flavorful pesto-coated casarecce. No basil and pine nuts here: this beaut is made with earthy broccoli rabe and toasted pistachios. It may sound […]

This unique piquant twist on pesto is made with broccoli rabe and toasted pistachios and served with creamy chunks of fresh burrata cheese.

Mix up your dinner game with this fast and flavorful pesto-coated casarecce. No basil and pine nuts here: this beaut is made with earthy broccoli rabe and toasted pistachios. It may sound weird, but trust me, this recipe will quickly become one of your new weeknight staples!

Broccoli Rabe and Pistachio Pesto Pasta with Burrata

I’m of the opinion that if it’s green, it can probably be made into pesto.

I’ve done it with arugula and beet greens and kale and even garlic scapes.

Need further proof? Take broccoli rabe. And pistachios. Both green. And together they make for a fabulous homemade pesto.

Broccoli rabe, also called broccoli raab or rapini, somewhat resembles an extra leafy and leggy broccoli with very small, loose florets (although technically speaking, it’s more closely related to a turnip than anything). It has a flavor somewhere in between broccoli and turnip greens, slightly bitter and mildly earthy (but less so than say, beet greens).

If you can’t find it, you can use a mix of regular broccoli or broccolini and dark leafy greens such as turnip greens or kale.

Broccoli rabe can be quite bitter in its raw form (it tends to mellow as it cooks), so we’ve blanched it first to help remove some of that bitterness, before blending it into a piquant pesto along with pistachios, pecorino and parmesan cheeses, and even a splash of toasted pistachio oil for another layer of buttery richness.

Also helping to offset that bitterness? Chunks of rich, creamy burrata cheese scattered on top. (Seriously though, is there any pasta recipe out there that’s not improved by the addition of burrata? I think not.)

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