Wednesday, March 18, 2015


makes four sandwiches

1 1/2 cups shredded or thinly sliced daikon radish
1 1/2 cups shredded or thinly sliced carrots
2 tablespoons granulated sugar
1 teaspoon kosher salt
3/4 cup mayo
2 tablespoons hot curry powder (more or less to taste)
1 whole wheat baguette, cut into 4-equal pieces and then cut in half lengthwise
1 large cucumber, cut in half and then sliced thin
8 slices of fully-cooked bacon
4-8 eggs, cooked to your liking
salt and black pepper
1 jalapeno pepper, sliced
1/2 cup cilantro leaves

In a medium bowl, toss together the daikon radish, carrots, sugar and salt. Set aside at room temperature to pickle for 20-30 minutes. In a small bowl, whisk together the mayo and curry powder. Set aside. Taking each piece of baguette, spread on a layer of the curry aioli. Line each roll with cucumber, bacon, pickled veggies, and 1-2 eggs per sandwich. Sprinkle with salt and black pepper to taste. Place sliced jalapeno on top and sprinkle of cilantro leaves. Serve the sandwiches immediately and enjoy!

bacon recipe source: Justine, Cooking and Beer (@cookingandbeer), March 1, 2015

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