Smokey Spanish Potato and Egg Sandwich

I’ve decided to try out my luck again in another recipe contest – Mezzetta’s Make That Sandwich. I don’t want to get my hopes up because the huge cash prize has probably drawn tons of people, but I thought I’d share my recipe anyways. I think it’s pretty darn good!

Smokey Spanish Potato and Egg Sandwich

2 Tbsp Mezzetta Brand Extra Virgin Olive Oil
2 medium yellow onions, sliced
4 baby potatoes (1 1/2 – 2 inch diameter)
4 large eggs
1/2 cup mayonnaise
1/4 tsp Mezzetta Brand Crushed Garlic
1 tsp fresh lemon zest
1 Tbsp Mezzetta Brand Extra Virgin Olive Oil
1/4 cup Mezzetta Brand Roasted Bell Peppers
1/2 tsp kosher salt
1 tsp spicy smoked paprika
2 Tbsp Napa Valley Bistro Brand Pitted Greek Kalamata Olives , chopped
2 Tbsp celery, chopped
4 Tbsp Mezzetta Brand Gourmet Baby Carrots, chopped
2 tsp liquid from Mezzetta Brand Gourmet Baby Carrots
Few pinches of kosher salt
1 large French baguette
4 romaine lettuce leaves

1. Heat the olive oil in a skillet over low heat. Add the sliced onions and cook on low for 35 minutes, or until caramelized.

2. While the onions are cooking, start the boiled potatoes and hardboiled eggs, as these will each take about the same time to cook. Add the potatoes to one pot and fill with water so that the potatoes are covered with about an inch of water. Do the same with the eggs in a separate pot. Put both pots on the stove on high heat.

3. When the eggs begin to boil, take the pot off of the heat and let sit (covered) for 15 minutes. Let the potatoes boil for about 15 minutes or until fork tender.

4. While the eggs, potatoes, and onions are cooking, prepare an aioli by combining all of the ingredients from the mayonnaise through the paprika in a food processor. Set aside.

5. Prepare a relish by combining the olives, celery, carrots, and carrot liquid. Set aside.

6. When the eggs and potatoes are cooked, submerge in ice water to cool. Peel the egg and slice both the eggs and potatoes into 1/4 inch slices. Sprinkle the slices lightly with kosher salt.

7. Split the baguette and pull out some of the bread on the inside to make room for the fillings. Spread about four tablespoons of the aioli on each side of the baguette. Add the romaine lettuce to the top side of the baguette on top of the aioli. Spread the relish on the bottom half of the baguette on the aioli. Top the relish with a single layer of egg slices, then a thin layer of the caramelized onions, then a single layer of potato slices*. Place the top half of the baguette with the romaine onto the bottom half Cut the sandwich crosswise into fourths and enjoy this hearty vegetarian sandwich!

*Note: there might be some potato and egg slices left over depending on the size that you’re using.

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