by Gina Solon


  • 4 ciabatta or brioche rolls
  • 1/4 pound country (pork) pâté
  • 1 small bunch cilantro
  • SLAW
  • 1/2 head small red cabbage
  • 1/2 fennel bulb
  • 5-6 radishes
  • 2 medium carrots
  • 1/2 small red or orange pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon agave nectar
  • 1/4 cup mayonnaise
  • 2-3 heaping tablespoons chili powder

Gabriela Herman

Using a mandolin or knife, thinly slice the cabbage, fennel, radishes and carrots. Mix together the soy sauce, vinegar, lime juice and agave in a large bowl. Add vegetables to sauce mixture, toss to coat and set aside.
For the chili mayo, mix together mayonnaise and chili powder in a small bowl.
Slice each roll in half and slather both sides with mayo. Add a slice of pâté and top with heaping mound of slaw. Garnish with a few sprigs of cilantro.

Yield: 4 servings