Warm Egg Salad Sandwich with Provolone

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This elegant restaurant lunch will be simple to replicate at home, I think. Oh wait, maybe its anchovy butter could be a challenge here. But I don’t feel bad suggesting this — I live in LA and my Warm Egg Salad Sandwich was happily consumed at San Francisco’s Il Cane Rosso – who knows when I may get back?

What a sammie! Couldn’t stop thinking about it so I decided to share on Worth The Whisk — you can hit the place next time you are in SFO, or as I look online, Dallas.  I took ONE photo of it (above). Seriously couldn’t wait to dig in. Heaven on a plate. It doesn’t really require a recipe; in my opinion a blueprint is all you need:

  • toasted bread, theirs was crustless
  • anchovy butter (if I make this at home, I’ll just use unsalted butter)
  • your very best egg salad at room temperature
  • slices of aged provolone – then broil a few seconds to melt the cheese
  • tender greens/baby lettuce on top before serving

–> Il Cane Rosso, One Ferry Building, #41, San Francisco, CA, 94111, www.canerossosf.com 

San FranciscoThe weather may have contributed a tad to my love affair with this sandwich.

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{ 4 comments… read them below or add one }

1 Worth The Whisk October 17, 2011 at 9:27 am

Kelly, breakfast!! I always think of egg salad as lunch, but toast, egg and cheese… breakfast! Brilliant. 🙂

2 Kelly October 17, 2011 at 8:48 am

I love that theirs was crustless. Makes it seem so elegant. I can’t remember the last time I’ve had an egg salad sandwich (if ever) but this is making me curious. Related, I’m a sucker for a good upscale breakfast sandwich. I’m loving that trend.

3 Worth The Whisk October 15, 2011 at 3:57 pm

Kath, the chances of an anchovy being around here is pretty slim. But you are right, that would do it!

4 Kath October 15, 2011 at 2:35 pm

What a great variation on an egg salad sandwich! I think I would try mashing an anchovy in some unsalted butter.

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