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Il Cane Rosso in the Ferry Building Marketplace makes their egg salad ahead of time and then assembles the sandwich short-order style using Acme focaccia. The secret's in their house-made bagna cauda butter, which they spread on the focaccia slices before topping them with the egg salad and aged provolone and toasting it all open-faced before serving.
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.