The Incedible Edible Egg

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Club Sandwich Espana

Club Sandwich Espana

Yield: 12 sandwiches

Ingredients

  • 12 oz. mayonnaise (1 1/2 cups)
  • 1 oz. parsley, chpped (3/4 cup)
  • 2 tbsp. ground cumin
  • 1 lb., 8 oz.
  • 1 lb., 5 oz. eggs* (12 large)
  • Approx. 2 lb., 4 oz. country or hearty bread, toasted (24 slices) (
  • 1 lb., 8 oz. Serrano ham, very thinly sliced
  • 12 oz. Manchego cheese, sliced (12 slices)
  • Approx. 2 lb. tomatoes (4 large), cut into 6 slices each
  • 12 oz. crisp lettuce leaves (12 leaves)

*If using frozen or liquid whole egg product for scrambled or omelet-style.

Directions

  1. Prepare flavored mayonnaise: Blend mayonnaise, parsley, and cumin. Refrigerate until needed.
  2. Heat a large nonstick pan over medium-high heat. Cook bacon until crisp; reserve and keep warm.
  3. For each sandwich, using about 2 teaspoons bacon drippings per egg, cook eggs until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Or cook beaten eggs scrambled egg or omelet-style, until firm throughout with no visible liquid egg remaining.
  4. For each sandwich, using about 2 teaspoons bacon drippings per egg, cook eggs until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Or cook beaten eggs scrambled egg or omelet-style, until firm throughout with no visible liquid egg remaining.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).