I used to work right around the corner from a Vietnamese sandwich shop. I ate there all the time, so much in fact that eventually I couldn’t stand to think of them anymore. Can’t wait to try this sandwich. May do it tonight!
These are so popular here in Paris, with its high Vietnamese population and ready baguette supply, that you can even find them in the Vietnamese-run cafe in the Hotel de Ville Metro station.
What perfect timing. I just made Michel Richard’s Faux Gras - it has a cucumber gelee…this would go SO WELL with your ingredients. Thank goodness for leftovers, huh?
[…] **Want other recipes from Happy in the Kitchen? Serious Eats has them. **Gourmet’s Diary of a Foodie also made Faux Gras **In Good Taste Store has a review of the book **In case you’re stuck in the desert, you can make Ari’s pita bread to along with this **hmmm…maybe next time I make this I’ll make a cranberry gelee instead of cucumber/parsley **Smear it in a sandwich between 2 waffles a la Brilynn **Sliced with Molasses gingerbread with candied ginger from La Tartine Gourmande **or…next time I just make the pate without the gelee and sear them just like I would the real Foie Gras….make a deep, dark cherry-chocolate reduction and maybe it would taste just like the real thing? **Cookthink just inspired me to make this with my leftover Faux Gras (instead of the pork loin) […]
[…] Not a salad-between-two-slices-of-bread sandwich or a textured, spiced sub, but just a simple, comforting sandwich that wouldn’t make me think too much. Two slices of whole grain bread slathered with Duke’s mayonnaise and Dijon mustard. Sliced ham, smoked provolone, leftover shredded cabbage and chopped tomatoes, sliced pickles and a lot of black pepper. It was exactly what I was craving. […]
May 31st, 2007 at 1:17 pm
I used to work right around the corner from a Vietnamese sandwich shop. I ate there all the time, so much in fact that eventually I couldn’t stand to think of them anymore. Can’t wait to try this sandwich. May do it tonight!
May 31st, 2007 at 3:12 pm
Pork with anise - heavenly! Thanks for the recipe. Will definitely give it a try.
May 31st, 2007 at 4:58 pm
These are so popular here in Paris, with its high Vietnamese population and ready baguette supply, that you can even find them in the Vietnamese-run cafe in the Hotel de Ville Metro station.
May 31st, 2007 at 11:13 pm
What perfect timing. I just made Michel Richard’s Faux Gras - it has a cucumber gelee…this would go SO WELL with your ingredients. Thank goodness for leftovers, huh?
May 31st, 2007 at 11:19 pm
[…] **Want other recipes from Happy in the Kitchen? Serious Eats has them. **Gourmet’s Diary of a Foodie also made Faux Gras **In Good Taste Store has a review of the book **In case you’re stuck in the desert, you can make Ari’s pita bread to along with this **hmmm…maybe next time I make this I’ll make a cranberry gelee instead of cucumber/parsley **Smear it in a sandwich between 2 waffles a la Brilynn **Sliced with Molasses gingerbread with candied ginger from La Tartine Gourmande **or…next time I just make the pate without the gelee and sear them just like I would the real Foie Gras….make a deep, dark cherry-chocolate reduction and maybe it would taste just like the real thing? **Cookthink just inspired me to make this with my leftover Faux Gras (instead of the pork loin) […]
June 2nd, 2007 at 10:15 pm
Great Photos
I just tagged your site on StumbleUpon, hope you don’t mind!
Nice work.
June 13th, 2007 at 8:31 am
[…] Not a salad-between-two-slices-of-bread sandwich or a textured, spiced sub, but just a simple, comforting sandwich that wouldn’t make me think too much. Two slices of whole grain bread slathered with Duke’s mayonnaise and Dijon mustard. Sliced ham, smoked provolone, leftover shredded cabbage and chopped tomatoes, sliced pickles and a lot of black pepper. It was exactly what I was craving. […]