A lot goes into cauliflower and eggplant bahn mi

From the day Fred’s Meat and Bread in the Krog Street Market first opened, I’ve loved the Cauliflower and Eggplant Banh Mi. Is there any chance they’d share the recipe? Polly Fuentes, Avondale Estates

Executive chef Todd Ginsberg provided the many recipes it takes to recreate this delicious sandwich. First, if you want to use the same bread, you’ll need to call TGM Bread and special order it. They make the demi semolina baguettes all the time, but the majority go to their family of restaurants and other clients. If you’ll call ahead of time, they’ll set some aside for you. You could substitute hoagie rolls or pick up some banh mi buns from a Vietnamese bakery.

You can (and should) make the Spicy Mayo, Thai Vinaigrette and Pickled Carrots and Daikon ahead of time. You can roast the cauliflower ahead of

time as well and hold it at room temperature for a few hours.

Then when you’re ready to serve, cook the eggplant, slice up your fresh garnishes, and proceed with toasting the bread and finishing the sandwich.

At Fred’s, they use a flattop grill to toast the baguette and do the final cooking for the eggplant and cauliflower. We’ve adapted the recipe to use a skillet, but if you have a flattop grill at home, by all means use it.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all

inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu” and the name of restaurant in the subject line.