How to Use Up Those Easter Eggs
Source: New York Times
Good morning. I had a lovely run of Brooklyn sandwiches going, before work, school and Easter intervened to send me back to the kitchen. There was a classic Saigon-style bánh mì from Ba Xuyen in Sunset Park. A colossal roast beef, fried eggplant and mozzarella hero from Defonte’s in Red Hook, with hot peppers, gravy and mayonnaise. A ton-katsu sando on pillowy milk bread from Taku Sando in Greenpoint.These were…
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