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Open-Face Fava and Egg Salad Sandwiches





Total Time
45 mins

Mashed favas and an exotic mix of spices give the familiar egg salad sandwich a makeover. North African–cookbook author Kitty Morse introduced us to the Tunisian spice blend called tabil, which is easy to make with ingredients that may already be in your pantry.

Beans: Open-Face Fava and Egg Salad Sandwiches (0216)




Iain Bagwell
  FAVA SALAD
 1 1/4 cups double-shelled fava beans (see "How to Double-Shell Favas," below)
 2 1/2 tablespoons extra-virgin olive oil
 1 1/2 teaspoons lemon juice
 1/2 teaspoon kosher salt
  EGG SALAD
 5 hard-cooked large eggs
 1 garlic clove
 2 teaspoons coriander seeds
 1/2 teaspoon ground New Mexico or California chile*
 1/4 teaspoon caraway seeds
 1/2 teaspoon kosher salt
 2/3 cup mayonnaise
 8 slices challah bread (preferably with sesame seeds), lightly toasted
 2 tablespoons chopped cilantro, plus whole leaves
Step 1
1

Make fava salad: In a bowl, coarsely mash fava beans with a pastry blender. Stir in oil, lemon juice, and salt. Set aside.

Step 2
2

Make egg salad: Peel and slice eggs; set aside. Using a mortar and pestle, coarsely grind garlic, coriander seeds, chile, caraway seeds, and salt to make tabil. Stir in mayonnaise, mashing mixture a bit.

Step 3
3

Generously smear one side of toasts with tabil mayonnaise. Arrange a layer of eggs on top, then spoon fava salad over eggs. Scatter chopped cilantro over sandwiches and garnish with cilantro leaves. Serve sandwiches open-face and eat with a knife and fork.

Step 4
4

*Find in the spice aisle at well-stocked supermarkets, Latino markets, and americanspice.com.

Step 5
5

How to Double-Shell Favas: Makes 2 cups 30 minutes Tear open 3 lbs. fava pods*. Add beans from pods to a pot of boiling salted water and return to a boil. Cook just until beans are tender beneath skin (slit to check), 2 minutes. Drain; rinse with cold water. Peel leathery skin by tearing beans open at rounded ends and popping out beans. *Find at well-stocked grocery stores and farmers' markets. Make ahead: All but the final peeling, up to 1 day, chilled.

Nutrition Facts
Amount Per Serving
Calories 750Calories from Fat 42
% Daily Value *
Total Fat 36g56%

Saturated Fat 6.7g34%
Cholesterol 317mg106%
Sodium 1194mg50%
Total Carbohydrate 87g29%

Dietary Fiber 2.5g10%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.