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 choice of fillings such as sardines, barbecued pork, grilled chicken, ham, and head cheese slices.

I purchased these assortment of Banh Mi’s at Lee’s Sandwiches. My choices for fillings were BBQ pork, grilled chicken, sardines and the restaurant’s special combination of pork roll, head cheese and jambon slices. I am providing below a quick way for you to assemble and enjoy this delicious vietnamese sandwich at home.

Makes 4 Servings

2 10-inch length baguettes
1/2 cup daikon radish (sliced to matchsticks)
1/2 cup carrot (sliced to matchsticks)
jalapeno slices
sprigs of fresh cilantro
liverwurst spread
mayonnaise ham slices
1/2 cup white distilled vinegar
1/4 cup sugar
salt and pepper

Marinate daikon and carrot strips in vinegar, sugar, salt and pepper to taste, until slightly softened and flavors are absorbed by the vegetables. Drain, disposing marinade.
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 2 to make 4 servings.

TIPS:
1) When I use sardines, I usually saute it first in a small amount of oil with chopped onions.