Hollygrove’s Salad Sandwich (bahn mi pho)
2 part sandwich making
1 loaf French bread warm (remember this is the frame of the vehicle for earthly delights)
Pickled Cucumbers
2 cucumbers sliced
1 bunch green onion chopped
1/2 bunch dill finely chopped (stems removed)
1/2 bunch cilantro finely chopped
1 1/4 cups apple cider vinegar
2 tsp sugar
3 cups water
Salt & Pepper to taste
In a medium bowl add cucumber, green onions, dill, cilantro, sugar, and salt & pepper. Fold ingredients together.
Slowly add apple cider vinegar and then add water.
The mixture should sit for at least 15 minutes and can last up to a month in the fridge.
This will be strained (as needed) and served on the sandwich as your pickled toppings.
Winter Radish & Egg Salad
* I know what you are thinking here, Eww. . . !
Truth is that both radishes & eggs stand up nicely next to each other.
2 lbs radishes thinly sliced
6 eggs (Justin Pitts’ from lagniappe table) boiled, shelled, and chopped
1/2 bunch dill finely chopped (stems removed)
1 tbsp ground mustard
3 tbsp apple cider vinegar
8 oz low fat sour cream
2 tbsp mayo
salt & pepper to taste.
Have a medium bowl close by to throw all the ingredients into.
Thinly slice radishes; throw in the bowl.
Add dill, ground mustard, apple cider vinegar, salt, & pepper.
Boil eggs, allow to cool, peel and chop. (boiling while you are chopping everything).
Add boil eggs to radish mixture.
Add sour cream, mayo, salt & pepper to taste combine well.
Refrigerate at least 1 hour.
Once your pickled cucumber & eggs have sat 1 hour. Slightly warm French Bread.
Smear a thin layer of butter, scoop Winter Radish & Egg salad onto loaf. Strain cucumbers as needed for topping. Layer arugula, mizuna, top with sprouts.
