Vietnamese Sandwich (Banh-Mi)
This is no ordinary sandwich! Banh Mi is an euro-asian take on submarine sandwiches, featuring a crunchy-on-the-outside-chewy-in-the-inside baguette, filled with pate spread, daikon radish and carrot relish, slices of jalapenos, sprigs of cilantro and meat choices such as sardines, barbecued pork, grilled chicken, ham, and head cheese slices.
Makes 4 Servings
Ingredients
2 10-inch length baguettes
1/2 cup daikon radish, julienned
1/2 cup carrot, julienned
jalapeno slices
sprigs of fresh cilantro
liverwurst spread
mayonnaise
ham slices
1/2 cup white distilled vinegar
1/4 cup sugar
salt and pepper
Procedure
In a bowl, combine vinegar, sugar and salt and pepper to taste. Pour over radish and carrot strips and keep in liquid mixture for a a few hours or a day, until vegetables are slightly softened. Drain and dispose liquid.
Slice baguettes to make sandwiches. Spread liverwurst and mayonnaise on both sides of bread. Layer ham slices. Top with daikon-carrot relish, jalapeno slices and cilantro sprigs.
Cut each baguette into two and serve.
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Eggplant, Roasted Peppers and Gouda on Ciabatta Bread
Grilled BabyBel and Spinach Sandwich
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