Some of that 17 million grain bread jrader toes sells. The brain would be cooked gently so sliced would be more like cheese on the bread with some olive paste and little torn bits of arugula.
I’d need some sturdy bread, like some of that badass Russian black bread stuff. It’s gotta be able to hold up along with the tenacious brain slices, man.
I’d use a whole grain brown Mallorquin bread with a thick crust. The brain should obviously be served raw, with butter and salt, the butter and salt being there just for grip. Garnish with a strip of forehead skin and an eyeball on a toothpick.
I would use Essene bread because it’s some mighty tough bread and then I would slather it with horseradish and the hottest mustard I could find, add some raw sliced onions and hot peppers and hope that with all that stuff I wouldn’t be able to taste the brains.
Perhaps rolled in a tortilla, or a lettice wrap. A bit of guacamole and sour cream, rice and beans. Basically, a brain burrito. Sesos (beef brain) is not too uncommon on a burrito in the Bay Area.
Why do people think brains need a stiff bread? I’d go for a spongy bread, probably covered with an herbed olive oil, or maybe just plain extra virgin oil. Or some kind of aoli if I wanted a bit more goo. Lemon, I think. Maybe the aoli on the bottom and the herbed oil on top.
There’s a rich spongy dark bread I want, but I can’t think of it’s name. It’s not black bread or rye.