Recipe: Pesto and Egg Baguette Sandwich

Christine Gallary
Christine GallarySenior Recipe Editor at The Kitchn
I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland's vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking. After culinary school, I learned how to test and edit recipes in test kitchens at Cook's Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I've worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I'm on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
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updated May 1, 2019
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Credit: Maria Siriano

Makes1 sandwich

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(Image credit: Maria Siriano)

One of my favorite lunches while living in Paris was the simple baguette sandwich that any corner bakery carried. Unlike overstuffed American sandwiches, these usually only had butter and thin layers of ham and cheese. The baguette holding it all together was the key here — it had to be fresh, with a crispy outside and fluffy interior. Here’s my latest version; it that can be eaten for either breakfast or lunch!

(Image credit: Maria Siriano)

This baguette sandwich is a fun little twist on egg salad. I slather on a creamy spread made of equal parts mayonnaise and basil pesto, then shingle hard-boiled egg slices right on top. If you haven’t quite mastered boiling eggs, now’s the time to practice so you get firm whites and perfectly cooked yolks.

Learn How: How To Hard-Boil an Egg

The beauty of hard-boiled eggs is that they’re portable and packed full of filling protein, and can be made up to a few days ahead. If you bring the cooked eggs and mayo-pesto mixture to work with you, all you have to do is pick up a fresh baguette at lunchtime and you’re all set! This sandwich also makes for a breakfast that’s worth waking up to.

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Pesto and Egg Baguette Sandwich

Makes 1 sandwich

Nutritional Info

Ingredients

  • 1

    (6-inch) piece of French baguette

  • 1 tablespoon

    pesto

  • 1 tablespoon

    mayonnaise

  • 1

    hard-boiled large egg

  • Red pepper flakes (optional)

Instructions

  1. Using a serrated knife, split the baguette in half lengthwise. Toast the baguette if desired (recommended if the baguette isn't fresh).

  2. Mix the pesto and mayonnaise together in a small bowl and spread onto both cut sides of the baguette. Slice the egg crosswise into 1/4-inch pieces, then lay the slices on the bottom half of the baguette, overlapping them slightly. Sprinkle with the red pepper flakes, if using. Top with the other half of the baguette and serve.

Filed in:
Breakfast
easy
Eggs
herbs
Ingredient
Lunch