Salad Sandwiches with Ranch Spread
Alex Lau
This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.
Recipe information
Yield
Makes 4 Servings
Ingredients
Ranch Spread
1 small shallot, finely chopped
¼ cup mayonnaise
2 tablespoons buttermilk
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon Dijon mustard
Pinch of sugar
Kosher salt and freshly ground black pepper
Assembly
2 large beefsteak tomatoes, sliced ¼-inch thick
2 heads of Little Gem lettuce or ½ romaine heart, leaves separated
4 hard-boiled large eggs, sliced
1 avocado, sliced
½ English hothouse cucumber, thinly sliced
2 small shallots, thinly sliced
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Flaky sea salt
8 ½-inch-thick slices white Pullman bread
3 tablespoons unsalted butter, room temperature
Preparation
Ranch Spread
Step 1
Whisk shallot, mayonnaise, buttermilk, lemon juice, oil, chives, dill, and Dijon in a small bowl until smooth. Stir in sugar and season with salt and pepper.
Step 2
Do Ahead: Ranch spread can be made 8 hours ahead. Cover and chill.
Assembly
Step 3
Arrange tomatoes, lettuce, eggs, avocado, cucumber, and shallots on a large platter. Drizzle with oil and lemon juice; sprinkle with sea salt.
Step 4
Spread one side of each slice of bread with butter. Build sandwiches with bread, salad, and ranch spread.
Nutrition Per Serving
Calories (kcal) 710 Fat (g) 42 Saturated Fat (g) 11 Cholesterol (mg) 205 Carbohydrates (g) 75 Dietary Fiber (g) 8 Total Sugars (g) 7 Protein (g) 19 Sodium (mg) 850
