Sandwiches with salad and ranch dressing
4 servings
30 minutes
Sandwiches with salad and Ranch dressing are a harmony of freshness and rich flavor. This recipe combines crispy lettuce leaves, tender slices of tomato, avocado, and eggs with aromatic homemade Ranch dressing. The roots of the sauce trace back to America, where it became a symbol of creamy, slightly tangy dressing. Here it complements the sandwich ingredients, adding an exquisite depth of flavor to the dish. An ideal choice for a light lunch or picnic, these sandwiches are delicious both freshly made and a few hours after assembly. White bread soaked in butter creates an appetizing contrast with the juicy vegetables and delicate sauce. This dish is a balance of textures, flavors, and aromas that transforms an ordinary sandwich into a true culinary masterpiece.
1
Mix shallot onion, mayonnaise, buttermilk, lemon juice, oil, chives, dill and Dijon mustard in a small bowl until smooth. Add sugar, salt and pepper.
- Shallots: 2 heads
- Mayonnaise: 2.5 tablespoons
- Buttermilk: 2 tablespoons
- Freshly squeezed lemon juice: 3 tablespoons
- Olive oil: 5 tablespoon
- Chives: 1 tablespoon
- Chopped dill: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Sugar: pinch
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Can be prepared in advance: the sauce can be made 8 hours before cooking the dish. Cover with a lid and place in the refrigerator.
3
Arrange tomatoes, lettuce leaves, eggs, avocado, cucumber, and shallots on a large plate. Drizzle with olive oil and lemon juice, and season with salt.
- Tomatoes: 2 pieces
- Mixed salad leaves: 210 g
- Chicken egg (large): 4 pieces
- Avocado: 1 piece
- Cucumbers: 0.5 piece
- Shallots: 2 heads
- Olive oil: 5 tablespoon
- Freshly squeezed lemon juice: 3 tablespoons
- Sea salt: to taste
4
Spread butter on one side of each slice of bread. Assemble sandwiches with bread, lettuce, and sauce.
- White bread: 8 pieces
- Butter: 3 tablespoons
- Mixed salad leaves: 210 g
- Mayonnaise: 2.5 tablespoons