Grilled Sandwich with Quail Eggs (Bánh Mì Trứng Cút Nướng)

Ingredients

• 2 slices sandwich bread (Trim the edges; each slice is cut into four small squares.)
• 4 quail eggs
• mayonnaise sauce or melted butter (Use a small amount for spreading and sealing around the bread openings.)
• pepper (Amount not specified.)
• chili sauce or ketchup (Serve as an accompaniment, if desired.)

Steps

1. 1

   Cut the edges off the two sandwich slices.

2. 2

   Cut each sandwich slice into four small square pieces.

3. 3

   Using a circular cutter or pattern, cut out the center of four of the small bread squares. Keep the remaining four squares whole.

4. 4

   Spread a little mayonnaise sauce or melted butter over the surface of each whole bread square.

5. 5

   Place one bread square with a circular opening on top of each whole bread square, creating four small bread frames.

6. 6

   Place one quail egg in the center opening of each bread frame. Press mayonnaise around the circular opening to help hold the layers together, if using mayonnaise.

7. 7

   Grill the prepared sandwiches at 170°C for 10 minutes. Watch the bread edges carefully and turn off the heat as soon as they become brown-golden.

8. 8

   Serve with chili sauce or ketchup if desired. The source also suggests enjoying the sandwiches with a glass of fresh milk.

Notes

The source does not specify the quantity of mayonnaise or melted butter, pepper, or dipping sauce. It also does not specify the grill type or whether the eggs should be seasoned with pepper before grilling.

Nutrition per serving

• breakfast
• main
• Vietnamese
• Southeast Asian
• grilled
• vegetarian
• quick meal