Caviar Sandwich

Name: Caviar Sandwich
Total time: 30 min
Yield: 2 to 4 servings
Cuisine: american
Ingredients: 1/2 cup crème fraîche; 3 scallions, thinly slivered on the bias, about 4 tablespoons; 1/4 teaspoon ground black pepper; 1/2 teaspoon kosher salt; 3 eggs; 8 slices white sandwich bread, preferably Pepperidge Farm “Very Thin”; 2 to 3 tablespoons soft butter; 2 ounces caviar; 2 tablespoons chives, minced

By Gabrielle Hamilton

Total Time: 30 minutes
Rating: 4(559)
Comments: Read comments

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.

Featured in: This Sandwich Is a Luxurious Holiday Gift to You

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Ingredients

Yield:2 to 4 servings

½cup crème fraîche
3scallions, thinly slivered on the bias, about 4 tablespoons
¼teaspoon ground black pepper
½teaspoon kosher salt
3eggs
8slices white sandwich bread, preferably Pepperidge Farm “Very Thin”
2 to 3tablespoons soft butter
2ounces caviar
2tablespoons chives, minced

Ingredient Substitution Guide

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Preparation

For Scallion Crème Fraîche
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.
For Soft Hard-boiled Eggs
1. 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.
To Assemble
1. Step 3
  Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.
2. Step 4
  Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.
3. Step 5
  Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.
4. Step 6
  Evenly dot the caviar on top of the chopped egg.
5. Step 7
  Sprinkle chives on top of the caviar.
6. 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.

Ratings

4 out of 5

559 user ratings

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Comments

barbara young6 years ago

Too pretty to cover with the second slice of bread. Serve Scandinavian style, open. Caviar from Iceland is very good plus affordable.

Jenny6 years ago

I live miles away from a caviar source and it's too late to order online, so I'm thinking of utilizing the same ingredients but with diced smoked salmon and adding fresh dill. Won't be as luxurious, but I think it will work...

Christopher Fenger6 years ago

I smiled reading the specification for Pepperidge Farm bread. I was first exposed to Caviar about sixty years ago on Christmas eve by my mother, who served up a variant of this open faced with Beluga, chopped onion and a squeeze of lemon over PF (I prefer the version now labeled "original," not the "very thin." Better texture.) toast barely browned, slathered in butter and with the crust edges sliced off. It was a mind blower for my 12 year old taste buds. I've continued to make it this way.

Marisa F2 years ago

This was a stunning appetizer to serve with champagne. We used brioche and made the sandwiches open face. Forgot to put the chives on top and it was still wonderful. Can’t wait to make this again!

Joyce2 years ago

The caviar sandwich has been a New Year's Eve must-have for me, ever since I first read the recipe (and article) in 2018. The very-thin bread is the perfect vehicle for all the luscious ingredients. I like the open-face approach a little more than the 2-slice version, because that great flavor combination takes the spotlight. And, I get to reward myself with another open-face sandwich without the guilt of too many carbs! (Keto diet is still part of my life.)

CHM3 years ago

Tasted great, but cutting without squishing is a challenge. Next time I would first cut the top slice, then put the cut halves atop the bottom slice, making an open channel to cut the bottom slice without squishing.

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