7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.
Il Cane Rosso in the Ferry Building Marketplace makes their egg salad ahead of time and then assembles the sandwich short-order style using Acme focaccia. The secret's in their house-made bagna cauda butter, which they spread on the focaccia slices before topping them with the egg salad and aged provolone and toasting it all open-faced before serving.
1. To make the bagna cauda butter, mix 8 tablespoons softened butter, 1 teaspoon mortared garlic, 1 teaspoon minced anchovy fillet, and 1/2 teaspoon salt in a bowl. Set aside until ready to assemble sandwich.
2. Make a garlic aioli, which you'll use in the egg salad. Mix 1 egg yolk, 1 teaspoon mortared garlic, and 1 teaspoon salt in a bowl. Slowly whisk in 1/2 cup olive oil until thick. Stir in 1 teaspoon lemon juice, and add more salt to taste. Set aside until ready to make egg salad.
3. For the egg salad, mix together 8 chopped hard-boiled eggs, 1/4 cup garlic aioli, 2 tablespoons chopped Italian parsley, 1 tablespoon minced tarragon, 1 tablespoon minced chives, 2 teaspoons minced shallots macerated in 2 tablespoons champagne vinegar, 1 tablespoon chopped capers, and salt and pepper to taste.
