Caviar Sandwich

Caviar Sandwich

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.
  • Total:
  • Serves: 2 persons



  1. Step 1

    In 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.
  2. Step 2

    Bring 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.
  3. Step 3

    Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.
  4. Step 4

    Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.
  5. Step 5

    Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.
  6. Step 6

    Evenly dot the caviar on top of the chopped egg.
  7. Step 7

    Sprinkle chives on top of the caviar.
  8. Step 8

    Place 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.