I went to the Dallas Camera Club this evening and tonight was their “Bird Competition”, a competition between the Fort Worth and Dallas Camera Clubs, so called because the trophy is consists mostly of a bird statue (no, I don’t see the significance either).
Both clubs attended the meeting and a set of judges scored photos selected by each club in real-time (that is, the judging was in real-time, not the selection). And, to make for a more jovial atmosphere, everyone brought along snacks or drinks (a bit like a pot-luck / photography competition, you could say). I made a point of avoiding the sugary snacks, but there were some sandwiches which caught my eye. They were obviously hand-made and with decent bread to boot.
Just from looking at them, I couldn’t descern exactly what was in the sandwiches; but, I was able to figure out most of it. And I liked each of the ingredients:
- Rye bread, cut diagonally
- Sliced hard-boiled eggs
- Black olives
- Mayonnaise
I selected a sandwich-half and placed it on a Styrofoam plate as I walked back to my seat. Keeping in mind that I’ve never had an egg-salad sandwich — not that I have anything against them — I wasn’t quite sure what to expect. I mean, sure, I’ve had omelettes and other egg preparations but not eggs right in a sandwich.
I suppose I expected more as I bit into it; I think I was expecting a coherent team effort among the ingredients. Instead, it resembled a mere collection of the ingredients sharing a common point in space. All the same, I was left wondering whether this was perhaps a sub-par execution of a more traditional sandwich recipe (like an egg-muffaletta or something?).
Along those lines, I loaded up AllRecipes and checked their section on sandwiches. I did a search for “egg sandwich” and “egg olive sandwich” but I couldn't find one that quite matched the sandwich I had. Maybe this evening’s sandwich was a more obscure recipe, or maybe it was just way off from an established recipe.
All the same, I did run across a recipe for Lindsay® Olive Tea Sandwiches. It’s far different from the sandwich I had, but it looks positively delectable. Olives, sun-dried tomatoes, basil, pine nuts and cream cheese — how can you go wrong? The primary disadvantage to that sandwich, it seems, are the ingredients themselves. After all, who regularly keeps pine nuts in his/her fridge? But, that may just mean that I’ll have to make a trip to Central Market as part of a sandwich-making mission.
In a pinch, sunflower seeds (shelled) will sub for pine nuts. Not that you necessarily have sunflower seeds on hand either, but you can’t get pine nuts at 7-11.
The little convenience store at the student center in college had a cream cheese, apple (sliced thin), sunflower seed and bean sprout pita that was awesome. That combo (minus the sprouts, they taste like dirt) makes a great tea sandwich or canape for parties.