The Egg Salad Sandwich Even Haters Will Love - WSJ

Preheat oven to 450 degrees. To a medium skillet over medium-low heat, add 1 tablespoon butter and 1 tablespoon oil. Add shallots and sauté until translucent, 5 minutes. Stir in tomato paste and cook until it darkens, 3-5 minutes. In a food processor or blender, purée until smooth. Season with salt.Prepare the egg salad: Bring a medium pot half-filled with salted water to a boil over medium-high heat. Lower in eggs, making sure they’re fully submerged. Simmer until yolks are set and fudgy at their centers, 8½ minutes. While eggs cook, prepare an ice bath. Transfer boiled eggs to ice bath. Peel eggs and quarter lengthwise.In a medium bowl, combine eggs, mayonnaise, a pinch of salt, 1 tablespoon oil and chives. Gently mix so some chunky egg pieces remain. Add more mayonnaise, oil, chives or salt as needed.Butter both sides of bread. Bake on a baking sheet until golden at edges, about 2 minutes. Spread tomato jam across half the bread and then return bread to oven, jam-side up. Toast until jam and bread darken but do not burn, 3-5 minutes more.Scoop egg salad onto slices covered in jam. Top with remaining bread, gently pressing down to spread out filling. Halve sandwiches and serve.