ANCHOVY SANDWICH NO. 2

Ingredients

• 1 can boneless anchovies, canned (Drain the oil or brine from the can before using. A standard small can is typically around 50g/2oz.)
• 3 whole eggs hard-boiled eggs (Must be hard-boiled and chopped finely. See Step 1 for boiling instructions.)
• 1 dash (approximately 1/4 teaspoon) lemon juice (Fresh lemon juice is ideal; bottled works too. A 'dash' is a very small amount — just a few drops.)
• 1 teaspoon butter, melted (Melt in a small bowl in the microwave for about 10 seconds, or in a small pan over low heat.)
• 1 pinch salt (A pinch is roughly 1/8 teaspoon. Anchovies are already salty, so taste before adding more.)
• 4 slices white bread, sliced (Use a soft, everyday sandwich loaf. Slice thickness is your preference.)
• 1 small amount (to taste) butter, for spreading on bread (Use softened butter so it spreads easily without tearing the bread. Apply a light, thin layer to each slice.)
• 2 leaves lettuce leaf (Use any crisp variety such as iceberg or cos/romaine. Wash and pat dry before use.)
• 2 whole or sliced pickle (Used as a garnish. A gherkin or dill pickle works well. Slice if large.)

Instructions

1. 1Place 3 eggs in a small saucepan and cover with cold water by at least 2.5cm (1 inch). Bring to a full boil over medium-high heat. Once boiling, reduce the heat to medium and cook for 10 minutes. Carefully drain the hot water, then transfer the eggs to a bowl of cold water (add a few ice cubes if you have them). Leave the eggs to cool for at least 10 minutes — this stops the cooking and makes them easier to peel. Once cool, gently tap each egg on a hard surface, peel off the shell, and set the eggs aside on a chopping board.
2. 2Place the peeled hard-boiled eggs on a chopping board. Using a sharp knife, cut each egg in half, then continue chopping until the pieces are very small and roughly uniform — about the size of small peas or finer. Place the chopped egg into a medium mixing bowl.
3. 3Place 1 teaspoon of butter in a small microwave-safe bowl or cup. Microwave on high for about 10–15 seconds until just melted. Alternatively, melt it in a very small pan over the lowest heat setting on your hob, swirling until liquid. Set aside to cool slightly.
4. 4Open the can of boneless anchovies and drain away any excess oil or brine. Add all of the anchovies to the bowl containing the chopped egg. Add a dash of lemon juice (about 1/4 teaspoon), the teaspoon of melted butter, and a pinch of salt. Using a fork, mix everything together firmly, mashing and stirring until the anchovies break down and the mixture becomes a rough, spreadable paste combined with the egg pieces. Taste a tiny amount — remember anchovies are already quite salty, so you may not need the full pinch of salt.
5. 5Take 4 slices of white bread. Using a butter knife or table knife, spread a thin, even layer of softened butter on one side of each slice. This light buttering acts as a barrier to stop the filling from making the bread soggy, and adds a subtle richness.
6. 6Lay 2 slices of buttered bread flat on a clean surface, buttered side facing up. Spoon half of the anchovy and egg filling onto each slice and spread it evenly with a knife, going all the way to the edges. Place a clean, dry lettuce leaf on top of the filling on each slice, trimming the leaf with scissors if it hangs over the edges. Place the remaining 2 slices of buttered bread on top, buttered side facing down, pressing gently to seal the sandwich.
7. 7Using a sharp knife, cut each sandwich in half diagonally (corner to corner) to create two triangles — this is the classic presentation. Place the sandwiches on a plate and garnish each serving with a pickle alongside. Serve immediately for best texture.