Masters Menu
Egg Salad Sandwiches
I love to do a classic egg salad (light on the mayo) with a good toasted sourdough and arugula instead of a soft sandwich bread.
Ingredients
8 hard-boiled eggs, chopped
2 tbsp plain Greek yogurt
1 tbsp mayo
1 tbsp Dijon mustard
Squeeze of lemon juice
Salt, pepper, and paprika to taste
1/2 red onion, finely chopped
Handful of chopped chives or dill
8 slices sourdough bread
Olive oil for toasting
A handful of arugula
Instructions
Mix eggs, yogurt, mayo, mustard, lemon juice, onion, herbs, and seasonings in a bowl.
Lightly brush bread with olive oil and toast both sides in a cast iron skillet.
Build each sandwich with a scoop of egg salad and a handful of arugula.
Top with another slice of bread, slice, and serve.
Pimento Cheese Sandwiches
One can only take so much pimento sandwich, so I like to cut these up into 2 or 3 pieces to be more of a tea sandwich.
Ingredients
4 slices of sourdough sandwich bread
1 container good quality pimento cheese spread
Instructions
This is quite simple— simply spread the pimento onto your bread, assemble, and cut in thirds. These can be made in advance and wrapped up!
Peach Ice Cream Sandwiches
If you are a homemade ice cream girly, I whipped 2 cups heavy cream, 1/2 cup sweetened condensed milk, 1 cup locally canned peaches, and a pinch of salt. Otherwise, Tillamook makes a wonderful peaches and cream ice cream option! For cookies, the Preppy Kitchen sugar cookie recipe never fails me.
For Drinks
The Azalea (vodka, lemonade, and grenadine) is the signature cocktail for the Masters, but something about an egg salad sandwich demands a mojito in my book. As a general rule of thumb, I try to keep my drink menu more based on guest preference than on theme.
