Is Báhn Mì the greatest sandwich out there? I think it might be… It’s just the perfect balance of flavors. If you’ve never tried one, you need to ASAP! But wait!!! First make one for your dog. :)
A couple people commented on our video that while the sandwich looks good, it’s actually called Bahn Mi, not BARK Mi….and I think they might be forgetting which account they’re watching, haha!
Items
Hand or stand mixer
Baking tray and paper
Piping bag (optional)
Ingredients
Egg “Baguette” (makes 2)
3 egg whites
1 egg yolk
1 tablespoon oat flour
Fillings
1/2 cup cooked chicken livers (you will have extra pate)
1 pork chop
Carrots, thin slices
Cucumbers, thin slices
Bell pepper, thin slices
Directions
Preheat oven to 325°F. In a clean, dry bowl, whisk egg whites to stiff peaks. This takes some time. First they will get foamy, then they will get progressively thicker until they are stiff and shiny.
With a spatula, gently fold in 1 egg yolk and oat flour until just combined. Don’t over mix.
Transfer the mixture to a piping bag, OR using just a spoon, form a baguette shape on your baking paper lined tray. Make the baguette quite tall (by spooning more mixture on top) as it will deflate a bit. Don’t worry about perfecting it and get it into the oven quickly.
Bake for about 18-20 minutes or until golden.
Meanwhile, prepare your fillings.
Cook the pork chop. I seared the pork chop in a frying pan on all sides, then put it in the oven at 325°F (stick it in there with the egg bread) for about 20 minutes to finish cooking. OR, simply boil the pork chop until done (10-15 minutes).
In a blender or food processor, add cooked chicken livers and a SMALL splash of water (~1 tablespoon). Blend until a paste is formed. Add a little more water if needed.
Assemble the sandwich:
Slice baguette in half. Spread on a layer of chicken liver pate (freeze leftover pate!). Then add thin slices of pork chop, carrots, cucumbers, and bell peppers.
Serve with water or broth.
For fast eaters and smaller dogs, chop up their sandwich into bite sized pieces before serving. :)
I made this and my mocha loves it thank you for such nice recipes