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Hard-Boiled Egg Sandwiches with Anchovies and Capers (Tramezzini con le Uova Sode)

Contributed by Marcella Hazan

SERVINGS: 8

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2 hard-boiled eggs
10 flat anchovy fillets
2 tablespoons drained capers
3 tablespoons mayonnaise
2 cups very finely shredded Romaine lettuce
Freshly ground pepper
8 slices firm-textured white bread, crusts trimmed

In a food processor, pulse the eggs with the anchovies and capers until coarsely chopped. Transfer to a bowl. Fold in the mayonnaise, shredded lettuce and pepper until uniformly combined. Mound the filling in the center of half of the bread slices. Top with the remaining bread and slice the sandwiches on the diagonal with a sharp knife.

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