Author Notes: Rusks (from crusts or not) are very popular here, with just a hint of sweetness. I wanted something with an Asian flavor that would go with wine or mixed drinks. This is a vegetable dressing I use on some vegetables, like lotus roots (renkon) or green beans. Mayonnaise is used in a lot of baking here including the pizzas, which gave me this idea. Try it and be surprised. Munch on! - BoulderGalinTokyo
Makes 20 pieces
- 1/2 loaf French bread or Baguette, 2 days old
- 2 Tablespoons mayonnaise
- 2 teaspoons Tohbanjan (chili bean paste, see Notes)
- 2 teaspoons sesame oil
- Sesame seeds, for sprinkling
- Thinly slice bread, about 1/4 inch.
- Mix mayo and tobanjan until well mixed, then add sesame oil and mix again.
- Spread dressing on bread, not too thick.
- Sprinkle with sesame seeds.
- I grilled in my microwave oven on the 'toast' cycle which was fine (about 4 minutes). I would bake rather than broil in a larger oven.
- Mayo Notes*- I used Kewpie Mayonnaise. It is soft and very smooth, and tasty. You could thin other mayos with water, but a touch of vinegar is nice too.
- Notes**- If the sesame oil is a little hard from being cold, set it out for about 10 minutes to warm it up for mixing.
- Notes***- Make as above, then add a buttery cheese like Havarti, toast again.
- The flower is a Chocolate Orchid- really smells like chocolate.
- This recipe was entered in the contest for Your Best Stale Bread