Thursday, November 8, 2012

Tasso Egg Salad Tartine

Tasso Egg Salad Tartine
by Linda Mire
adapted from a recipe in Cowgirl Chef by Ellise Pearce

My recipe was inspired by the Cowgirl Chef.  I started reading her blog earlier this year and a sweet friend sent me her first cookbook.  Everyone has had an open-faced sandwich, right?   Well a tartine is a fancy French open-faced sandwich with a spreadable topping.  It was as delicious as it sounds, and the tasso from Teet’s Food Store was amazing in it.  

2    hard boiled eggs, chopped finely chopped   
½   cup Teet's Smoked Pure Pork Tasso, finely chopped 
2    Tablespoons green onions, finely chopped
2    Tablespoons celery, finely chopped
1½ teaspoons sweet pickle relish
1½ Tablespoons mayonnaise 
1    teaspoon yellow mustard 
3    drops of Sriracha
rye bread slices

Torn lettuce, cubed carrots and Slap Ya Mama Cajun seasoning 

Combine all ingredients except for the rye bread in a bowl, in the order listed.  Mix well.  Taste and add more mayonnaise, mustard or Sriracha, if necessary.  

Pile the mixture on top of the rye bread.  Sprinkle with Slap Ya Mama.  Garnish with lettuce and cubed carrots.

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