EAST-WEST EGG SALAD SANDWICHES2/3 cup mayonnaise
4 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 tablespoon chopped fresh cilantro
1 tablespoon chopped scallions
1/2 cup chopped canned water chestnuts
1/4 teaspoon Chinese five-spice powder
8 hard-cooked eggs, chopped
16 slices white bread
Spinach leaves
In a mixing bowl combine the mayonnaise, vinegar, soy sauce, cilantro, scallions, water chestnuts, five-spice powder and eggs. Mix thoroughly.
Cover 8 slices of bread evenly with the egg salad. Arrange spinach leaves to cover the remaining 8 slices. Form 8 sandwiches. Cut diagonally in two directions to make 32 triangular-shaped pieces.
Chill in the refrigerator an hour covered with plastic wrap.
Makes 8 sandwiches
Source:
The Mindful Cook: Finding Awareness, Simplicity, and Freedom in the Kitchen by Isaac Cronin