Banh Mi inspired Pâté Toast
Who doesn’t love a great banh mi? I will say sometimes after ordering one of these delicious Vietnamese sandwiches I’ll end up a little disappointed because there’s just not enough (if any) pâté! Well as I was playing around in the kitchen I came up with a breezy solution to my chicken liver and pork craving that you should try for yourself. Now I use the term pâté very loosely here, but believe me when I say it hits the spot!
My pâté toast with its garlicky mayonnaise spread will be the star at your next potluck, and I encourage you to try adding any protein to make it your own. Having a bad day? Just have some pâté!
In a food processor, combine chicken livers, pork, garlic and bread crumbs together with sugar, salt, pepper, paprika, and water. Pulse until it becomes a superfine paste, spread on a bread pan, and steam for 45 minutes to 1 hour.
In a pot, add vinegar, salt, sugar, Thai chile, cloves, garlic, and cilantro stems. Cook out the vinegar, pour over thinly sliced carrot and shallots, and refrigerate.
Create spread by mixing mayonnaise, dijon, garlic powder, sugar, and salt. Spread over toasted bread along with pate, and top with pickled carrots and scallions, cilantro stems, cucumber, and sliced radish.