Lao “Street Stall” Lobster Sandwich

Summer/ Winter, Burlington, MA


Makes 6 servings

4 ounces pork pate, available at local markets
2 baguettes
1 pound lobster meat
4 ounces pork loin, see recipe below
2 serrano peppers, thin rounds
6 leaves romaine lettuce
¼ cup cilantro leaves
¼ cup basil leaves
⅛ cup mint leaves
¼ cup pickled cabbage
1 cup Russian dressing

Cut pate into thin slices and set aside. Slice the baguette lengthwise and toast.

Layer the bottom half of the bread with the lobster, pork loin, pate, serrano peppers, lettuce and herbs.

Drain cabbage and layer on bread. Brush the Russian dressing on top half of the bread.

Cut the sandwiches in half and serve.