Salad sandwiches with ranch spread

Indulge in the perfect combination of fresh ingredients with delicious salad sandwiches featuring a creamy ranch spread. Satisfying and flavorful!

Ingredients:

• small shallot, finely chopped
• cup mayonnaise
• tablespoons buttermilk
• tablespoons fresh lemon juice
• tablespoons olive oil
• tablespoon chopped fresh chives
• tablespoon chopped fresh dill
• teaspoon Dijon mustard
• Pinch of sugar
• Kosher salt and freshly ground black pepper
• large beefsteak tomatoes, sliced ¼-inch thick
• heads of Little Gem lettuce or ½ romaine heart, leaves separated
• hard-boiled large eggs, sliced
• avocado, sliced
• English hothouse cucumber, thinly sliced
• small shallots, thinly sliced
• tablespoons olive oil
• tablespoon fresh lemon juice
• Flaky sea salt
• ½-inch-thick slices white Pullman bread
• tablespoons unsalted butter, room temperature

Instructions:

1. Combine shallot, mayonnaise, buttermilk, lemon juice, oil, chives, dill, and Dijon in a small bowl and mix until well combined. Mix in sugar and add salt and pepper to taste.
2. Preparation tip: Ranch spread can be prepared 8 hours in advance. Cover and refrigerate.
3. Place tomatoes, lettuce, eggs, avocado, cucumber, and shallots on a large serving dish. Drizzle with oil and lemon juice, and sprinkle with sea salt.
4. Butter one side of each bread slice. Assemble sandwiches using bread, salad, and ranch spread.

Summary:

• Calories: 2781 kcal
• Fat: 208 g
• Protein: 66 g
• Carbs: 180 g
• Potassium: 3704 mg
• Magnesium: 308 mg