(14) Warm Egg Salad Sandwich @ Il Cane Rosso

For those of you that know me, know how much I despise mayonnaise, and therefore anything mayo-based - aioli, many dressings, tuna salad, white fish salad, chicken salad, etc. For those of you that know me, know how annoyingly particular about the way I do and do not eat eggs - never scrambled, never hard-boiled, no omelettes ever, quiche is borderline okay not-okay...however fried eggs & poaches eggs alright (but only is the yolk is runny/raw). I know, I knowwwww, there is no rhyme or reason to my madness. But I had to make an exception for this Warm Egg Salad Sandwich - a combination of my two arch nemesis = aioli + hard-boiled eggs. Sometimes a girls gotta go what a girls gotta do in order to eat all 100 things on this list. Despite by bizarre eggy eating habits, this was real good. The egg salad - buttery, garlicky, citrusy, chivy - was piled high onto a thick slab of crunchy bread, topped with a slice of tangy aged provolone and thrown under the broiler for a few minutes and garnished with some leafy greens. It was so rich and creamy. If you really dig egg salad then you will loooove this. If you can, cozy up at a table outside to admire the ferry boats and Bay Bridge while you chow down on this San Francisco comfort food.

Warm Egg Salad Sandwich @ Il Cane Rosso. Photo credit: Kendra Aronson.

Menu/space @ Il Cane Rosso. Photo credit: Kendra Aronson.

Warm Egg Salad Sandwich @ Il Cane Rosso ($5.50/half sandwich, $9 full sandwich)
San Francisco Ferry Building #41
San Francisco, CA 94111
415.391.7599
Monday - Friday 9 a.m. - 10:45 a.m. (breakfast), 11 a.m. - 4:30 p.m. (lunch), 5 p.m. - 9 p.m. (dinner)
Saturday 8 a.m. - 11 a.m. (breakfast), 11:30 a.m. - 4:30 p.m. (lunch), 5 p.m. - 9 p.m. (dinner)
Sunday 9:30 a.m. - 12 noon (breakfast), 12:30 p.m. - 4:30 p.m. (lunch), 5 p.m. - 9 p.m. (dinner)
Happy hour (Monday - Thursday) 5 p.m. - 7 p.m.


WARM EGG SALAD SANDWICH (via 7x7)

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.