My favorite restaurant in Reno (Daughter’s Cafe) has been serving a lemony grilled egg salad sandwich that’s really delicious. I want to recreate it at home, but I didn’t exactly succeed. I should probably just ask for the recipe. Their version is uses an egg salad that’s lightly flavored with lemon, and it’s served on buttery grilled artisan (non-wheat) bread. The egg salad is simple, and I don’t think it has celery. Mine did. I think the trick to adding lemon flavor without liquid is to add a bit of lemon zest to the salad, and then a small squirt of lemon juice to the top of the salad just before grilling.

• Classic Egg Salad (The New Best Recipe, p. 122)