© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Cadillacgirl
I love this sandwich from Ricardo Larrivee! I think the pâté makes it. Good for using up leftover pork roast! But you do need good fresh crusty baguette!
For the Pickled Vegetables:
¾ cup carrots or 1 carrot, cut into thin julienne
¾ cup daikon, cut into thin julienne
2 tablespoons rice vinegar
2 tablespoons mirin
½ teaspoon sesame oil
salt and pepper
In a bowl, combine all the ingredients. Season with salt and pepper. Allow to marinate for at least 15 minutes. Drain.
For the Sandwich:
butter, softened for spreading
7 ounces thin slices pork roast
3 or 4 ounces liver pâté
¼ cup mayonnaise
½ cup fresh cilantro
2 bird chiles, thinly sliced, optional
On a work surface, cut off the ends of the baguettes and slice each baguette in half. Cut each piece in half lengthwise. Butter inside the bread and cover one side with the liver pâté and the other side with the mayonnaise. Garnish with slices of pork roast, pickled vegetables, cilantro, and chiles, if desired.