Bánh Mì Egg Salad Toast

Black Pepper Egg Salad Bánh Mì Bites

Recipe: Robert Danhi | Chef-Author | Los Angeles, CA

Yield: 50 bite size flavor explosions

Pickled Veggies

  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 1/2 tsp. Kosher salt
  • 1 cup julienne carrots, less than 1-inch length

Directions

  1. Whisk vinegar, sugar and salt together in bowl.
  2. Add vegetables, toss well. Marinate at least 30 minutes. Will hold for 3-5 days.

Black Pepper Egg Salad

  • 10 large eggs, hard boiled, peeled and chopped
  • 1/2 cup mayonnaise
  • 2 tsp. soy sauce or 1 Tbsp. Chinese Style Black Pepper Sauce
  • 1 tsp. Sriracha chili sauce (optional)
  • 1 tsp. coarsely ground black pepper

Directions

  1. Stir together eggs, mayonnaise, soy, chili sauce and black pepper.
  2. Taste and adjust seasoning with salt.

Herb Salad

  • 1/2 cup julienne cucumber, less than 1 inch length
  • 1/2 cup julienne radish, less than 1 inch length
  • 1/2 cup roughly chopped cilantro
  • 1/2 cup mint chiffonade
  • 1/2 cup Thai basil chiffonade

Directions

  1. Before service, fold together cucumber, radish, cilantro, mint and basil.
  2. Add carrots with brine and gently fold together.

Assembly

  • 25 pieces bite size, toasted buttered baguette slices
  • Black Pepper Egg Salad
  • Herb Salad
  • 1/2 cup roughly chopped pork chicharrones
  1. Top toasted bread with egg salad.
  2. Garnish with herb salad.
  3. Sprinkle on some chicharrones.

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