2 small baguettes or rolls, cut in half and some inner bread removed
2 oz smoked Gouda cheese, grated
2 Tbsp mayonnaise
1/2 Tbsp Southern Spice Blend
1 oz pickled jalapenos, chopped
1 Tbsp Dijon mustard
1/2 Tbsp apple cider vinegar
1 Tbsp olive oil
1 persimmon (pear or apple can be substituted), cored and thinly sliced
1 head butter lettuce, torn into bite sized pieces
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Place cucumber slices in a bowl. Add the sugar and the vinegar; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
While the cucumbers marinate, carefully add the eggs to the pot of boiling water. Cook 9 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board. Thinly slice, then season with salt and pepper.
Meanwhile, place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil. Toast 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface.
Meanwhile, in a bowl, combine the mayonnaise, grated cheese, the spice blend, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.
Assemble the sandwiches using the toasted baguettes, smoked gouda spread, marinated cucumbers (discarding any liquid), and sliced eggs. Carefully halve the sandwiches on an angle. To make the dressing, in a large bowl, combine the mustard and remaining vinegar; season with salt and pepper. Slowly whisk in olive oil. Add lettuce and persimmon. Toss to coat. Serve the sandwiches with the salad on the side. Enjoy!