|
|
Recipes
| Chef |
Laura Heinlein |
| Restaurant/Operation |
Grand Central Bakery, multiple locations |
| Menupart |
Sandwiches |
| Daypart |
Lunch, Dinner |
| Region |
Vietnamese |
|
Bahn Mi Bolo Sandwich
|
| Yield: 1 serving |
| Grande Bolo roll (can substitute ciabatta) |
1 |
| Spicy chili mayonnaise (recipe follows) |
2 oz. |
| Marinated daikon and carrot (recipe follows) |
2 oz. |
| Garlicky Roasted Portobellos (recipe follows) |
3 oz. |
| English cucumber, ¼-in. slices |
2 oz. |
| Sweet onion, thinly sliced |
½ oz. |
| Cilantro, stems removed |
1 Tbsp. |
|
|
1. Cut Grande Bolo roll in half. Spread each side of roll with 1 oz. spicy chili mayonnaise.
2. Layer sandwich from bottom up with marinated daikon and carrot, roasted portobellos, cucumber, sweet onion and cilantro leaves. Finish with top piece of roll. |
|
Spicy Chili Mayonnaise
|
| Yield: 4 cups |
| Chili-garlic sauce |
1/3 cup |
|
|
| Mash garlic and salt to create smooth paste. Combine all ingredients in food processor and process until smooth, taking care not to over-process and break sauce. |
|
Marinated Daikon and Carrot
|
| Yield: 12 portions |
| Daikon (Japanese radish), ¼-in. julienne |
1 lb. |
| Carrot, ¼-in. julienne |
1 lb. |
| Seasoned rice vinegar (purchased) |
¼ cup |
|
|
1. Whisk together sugar, salt, vinegar and water until sugar dissolves.
2. In large container with lid, pour brine over daikon and carrot. Let vegetables brine for at least two hours (overnight for best results). Strain vegetables from brine prior to use. |
|
Garlicky Roasted Portobellos
|
| Yield: 12 portions |
| Large portobello mushrooms, stemmed |
6 |
| Black Tellicherry pepper, ground |
1 Tbsp. |
| Seasoned rice vinegar (purchased) |
½ cup |
|
|
1. Combine garlic, shallot ,sugar, salt, pepper, rice vinegar and olive oil in large bowl. Whisk to blend.
2. Brush marinade liberally on both sides of mushrooms and place gill-side-up on lightly oiled sheet pan. Roast in 350F oven until cooked through, 20-30 minutes. Cut mushrooms into large, thin slices. |
|
|
|
|
