Open-Face Fava and Egg Salad Sandwiches

Ingredients

• 0.3 teaspoon caraway seeds 
• 8 slices challah bread with sesame seeds), lightly toasted
• 0.5 teaspoon california chile 
• 2 tablespoons cilantro leaves whole chopped
• 2 teaspoons coriander seeds 
• 4 servings egg salad 
• 1.3 cups double-shelled fava beans (see "How to Double-Shell Favas," below)
• 1  garlic clove 
• 5 large hard-cooked eggs 
• 0.5 teaspoon kosher salt 
• 1.5 teaspoons juice of lemon 
• 0.7 cup mayonnaise 
• 2.5 tablespoons olive oil extra-virgin
• 4 servings fava salad 

Equipment

• bowl
• knife
• pot
• blender
• mortar and pestle

Directions

1. Make fava salad: In a bowl, coarsely mash fava beans with a pastry blender. Stir in oil, lemon juice, and salt. Set aside.
2. Make egg salad: Peel and slice eggs; set aside. Using a mortar and pestle, coarsely grind garlic, coriander seeds, chile, caraway seeds, and salt to make tabil. Stir in mayonnaise, mashing mixture a bit.
3. Generously smear one side of toasts with tabil mayonnaise. Arrange a layer of eggs on top, then spoon fava salad over eggs. Scatter chopped cilantro over sandwiches and garnish with cilantro leaves.
4. Serve sandwiches open-face and eat with a knife and fork.
5. *Find in the spice aisle at well-stocked supermarkets, Latino markets, and americanspice.com.
6. How to Double-Shell Favas: Makes 2 cups 30 minutes Tear open 3 lbs. fava pods*.
7. Add beans from pods to a pot of boiling salted water and return to a boil. Cook just until beans are tender beneath skin (slit to check), 2 minutes.
8. Drain; rinse with cold water. Peel leathery skin by tearing beans open at rounded ends and popping out beans. *Find at well-stocked grocery stores and farmers' markets. Make ahead: All but the final peeling, up to 1 day, chilled.