A Non-Mayo Egg Salad Sandwich

Step 1: Eggs ... Use your favorite method for cooking your eggs. Personally - I like to add them to a pot of cold water and bring to a light boil. Cook for 1 minute, turn off the heat, cover and let them set 12 minutes; do not uncover. Rinse under cold water, then peel, and chop. Don't chop them up too much, they will naturally break apart when they are mixed with the other ingredients.

Step 2: Salad ... Add the olives, capers, onions, dill, a pinch of both salt and pepper, and 3 tablespoons of olive oil and mix to combine. At this point - if you want, to make the salad a bit creamy; a spoon of Greek yogurt can be added. I have made it both ways, and enjoy them equally. Once you have the base mixed; add the eggs, folding them in gently. You can then season with a bit more salt, pepper, dill, and even a bit more olive oil if necessary. I always start with the least amount of the ingredients, and then add more if I feel like it. Everyone has their own tastes.

Step 3: Baguette ... Personally, I like this served on a toasted baguette (whole grain); but you can always use a good whole grain bread. If using a baguette - I lightly brush or spray with olive oil (outside and inside) and grill in a large saute pan or on a grill pan. I weigh it down with a sheet pan topped with something heavy (like cans of soup); or a heavy skillet (basically pressing it down as it grills - like a panini). Just a minute or so on each side, flip and toast the other side. The idea is, you want them lightly toasted and slightly flattened - but not too crusty. Again, this is optional. You should really use whatever bread or roll you like best. I just love the crusty baguette with the creamy soft egg salad.

Step 4: Sandwich ... Add the egg salad, and top with spinach and cucumber slices. Cut the baguette in 4 pieces and ENJOY!