I now prefer the caviar sandwich to all other more classic presentations at the holidays. All that caviar crammed into a sandwich makes me feel giddy and extravagant and very lucky to be alive the second I set eyes on it. Context is everything; what I could reasonably splurge for would feel forlorn if showcased on a proper silver trolley atop a mound of shaved ice with a mother-of-pearl spoon at the ready on its nearby velvet pillow, but here, by contrast, in the context of a lowly sandwich, it feels as decadent as if I were eating caviar straight out of the tin, like a midnight pint of ice cream. Buy the caviar you most prefer from a retailer you trust the most—the most expensive may by no means necessarily be your favorite-- and see if this luscious sandwich doesn’t make you feel pretty giddy, too.
- Serves: 2 persons
- ½cup crème fraîche
- 3scallions, thinly slivered on the bias, about 4 tablespoons
- ¼teaspoon ground black pepper
- ½teaspoon kosher salt
- 8slices white sandwich bread, preferably Pepperidge Farm “Very Thin”
- 2to 3 tablespoons soft butter
- 2ounces caviar
- 2tablespoons chives, minced
Step 1In a small bowl, mix the crème fraîche, scallions, black pepper and kosher salt. Stir aggressively with a rubber spatula until the ingredients are fully incorporated and the crème fraîche is smooth and spreadable. Set aside.
Step 2Bring a small pot of water to boil over medium-high heat. Carefully lower your eggs into the boiling water using a slotted spoon, taking care not to crack the shells. Cook the eggs for 7 minutes, adjusting heat as needed to maintain a gentle boil. Remove eggs to a bowl of ice water, and cool completely. Gently crack eggs all over, peel and roughly chop. Set aside.
Step 3Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.
Step 4Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.
Step 5Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.
Step 6Evenly dot the caviar on top of the chopped egg.
Step 7Sprinkle chives on top of the caviar.
Step 8Place the remaining 4 slices of crème-fraîche toast on top of the egg-caviar side. Press down very gently, and slice in half on the bias. Serve at once.