entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: kristina’s ham, egg and basil sandwich

by Kristina Gill

Late last year I spent a week in London for work.  I didn’t have much free time, but the few minutes I did have, I experimented with two apps on my phone: Craft Beer London and London’s Best Coffee.  I loved both, and I was really happy to find that one of the coffee shops from the app, Workshop Coffee ,was one minute from my hotel.  I could have coffee in the morning on my way to work and buy my lunch at the same time!  At first, I wasn’t enthused about the only sandwich option they have available before mid-morning, the ham, egg and basil sandwich, but I thought I’d give it a try.  Little did I know that I would fall in love with the combination of flavors that you would never see me eat otherwise!  Baked ham, boiled eggs, mayonnaise and basil.  However, the sandwich was divine and I haven’t stopped thinking about it since.  So much so, I just had to make it here at home, and it’s today’s recipe because I wanted to share!  If you’re like me, this will get you thinking about all sorts of other sandwiches.  Just be sure you get really good bread, and if you’re so inclined, make your own mayo!  –Kristina

About Kristina: I am the food and drinks editor here at Design*Sponge. I really enjoy editing In the Kitchen With and Behind the Bar because I get to test and taste so many wonderful recipes, and get to have contact with so many of our readers.

See my favorite sandwich these days after the jump!


Ham, Egg and Basil Sandwich

For two

  • 2 bread rolls
  • 4 boiled eggs (see how to make perfect boiled eggs here, tip #34)
  • 7 ounces of baked ham
  • 6 large basil leaves, cut into strips or small “confetti”
  • Mayonnaise, as much as you like

For each sandwich, slice two boiled eggs into four slices each.  Slice a roll in half and put mayonnaise on both the top and bottom of the inside of the roll.  Layer 3.5 ounces of ham (that was 2 slices for the sandwich in the picture), the slices of egg, and a generous sprinkle of basil.


Why I love this recipe

I have rediscovered the egg this past year, and have started trying different combinations of food with eggs.  In this particular case, the sandwich is sort of a deconstructed egg salad (almost!), but I think the addition of basil makes the sandwich.  I didn’t realize basil was on the sandwich when I bought it because it was neatly hidden inside.  After the first bite, however, I was hooked.  Too much basil overwhelms the sandwich.  Too little, and you’re shortchanging your tastebuds!

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