October #SeriousSandwich fest, Part 2: Pork Rillettes, repurposed

When I had my little October #SeriousSandwich fest gathering the other day, I wanted to go all-out with the sandwich theme, but was a little short on time.  So, for an appetizer, I used up some of the rillettes leftovers from last week, making some miniature rillettes sandwiches with mustard, fig jam, balsamic vinegar, and brioche rolls, with a cornichon on top, obviously.

Rillettes repurposed as an appetizer was a really good idea - the filling is so creamy and rich that I thought it worked even better in bite-size servings than it did on the giant sandwich of the original recipe.  I also much preferred the rillettes on soft, sweet brioche over pumpernickel, which was the original recipe's suggestion, just FYI.  (As I said, pumpernickel is not my favorite, but I'm so glad I made it.)

Leftover rillettes on mini-brioche rolls.

Yum.

I think the recipes in Emeril's new book, Kicked-Up Sandwiches, are really versatile - you can take the filling from one and throw it in a salad, or use the condiment from another and serve it on a burger, whatever floats your boat.

Next up, ice cream sandwiches and grilled cheese, two of my favorites so far!