Grilled sourdough with crab and gribiche
A sandwich! And what a sandwich. This one wins any lunch table this summer. Buy as good a loaf as you think it deserves.
Ingredients
For the gribiche
- Boiled eggs
- tbsp Wholegrain mustard
- tbsp Mayonnaise
- tbsp Pickled red onion
- tbsp Crème fraîche
- tbsp Chives
- tbsp Gherkin
For everything else
- tbsp Chives
- Sourdough loaf, for grilling
- Little Gem lettuce
- g Picked crabmeat
Instructions
Gribiche (egg salad)
Cut the boiled eggs both ways with an egg slicer.
Chopping the eggs by hand works perfectly well too, but it looks best if the pieces are roughly the same size.
Mix the mustard, mayonnaise and crème fraîche to a smooth sauce, then add the other ingredients and the chopped egg.
Fold it together and season to taste with lemon and salt.
Bread, crab and garnish
Cut a thick slice from a good loaf and grill it well on both sides.
Lay a few Little Gem leaves on the slice and top with the gribiche and as much crab as you like.
Garnish with finely chopped chives and serve in the garden, or out on the veranda.
For the gribiche
For everything else
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