Bánh Mì Egg Salad Toast

Bánh Mì Egg Salad Toast

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 2 oz. carrot, julienne sliced
  • 2 oz. seedless baby cucumber, thinly sliced
  • 2 oz. radish, julienne sliced
  • 1 tbsp. mint, finely chopped
  • 1 tbsp. Thai basil, finely chopped
  • 1/4 cup rice wine vinegar
  • 1 tbsp. sugar
  • Salt and pepper, to taste
  • 8 large eggs, hard boiled, peeled and chopped
  • 1/2 cup mayonnaise
  • 1 tbsp. sriracha sauce
  • 4 slices French bread
  • 4 oz. liver pâté
  • 1-2 oz. dry cured salami, thinly sliced
  • Mint or cilantro sprigs

Directions

  1. Toss together carrot, cucumber, radish, mint, basil, rice wine vinegar, sugar, salt and pepper. Let stand 10 minutes.
  2. In separate bowl, gently stir together eggs, mayonnaise and sriracha sauce until well combined.
  3. To assemble: Toast French bread, spread with pâté and add salami. Top with egg salad, followed by marinated vegetable mix (drained). Garnish with extra cilantro or mint sprigs.

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