Glenn: Cuban-style egg salad makes a great party appetizer.
Jorge: We like to serve it on creatively cut slices of Cuban toast.
Raúl: Made with Cuban bread, of course.
Glenn: The best way to eat these is with warm toast and cold egg salad. So put these together just before serving.
A Cuban-style egg salad that makes a great party appetizer.
INGREDIENTS:12 hard-boiled eggs, peeled and chopped
Use a fork to mash the minced garlic into the butter.
Slice the bread in 1/2-inch-thick slices. Compress the bread slices with a bacon press, rolling pin, frying pan, or whatever you have handy. The idea is to smash the bread down to about one third of its original thickness. If you have your own plancha (Cuban sandwich press), you can make your toast and compress it all at the same time.
Butter the compressed bread slices with the garlic butter, and toast briefly under a low broiler, turning once, until golden brown on both sides.
Cut the bread into triangles, squares, rectangles, or any other geometric shape that grabs you. Impress your friends with a precisely cut trapezoid or parallelogram! In any case, the idea is to make small canapés that you can serve as an appetizer.
Just before serving, spread the chilled egg salad on the warm toast.
Lay the small toast shapes out on a serving tray and dust very lightly with sweet paprika.
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