Recipes and Me

Tuesday, July 17, 2012

The Ultimate Summer Sandwich - Bahn Mi Part 2




















Sorry for the wait foodies!  I took a little vacay in sunny Puerto Rico, plenty to make me lazy for a couple of weeks.  But I’m back and so excited about this recipe!  As I mentioned in my previous post, Bahn Mi sandwiches are one of my favorite summer lunches.  The melding of flavors and textures in this sandwich is so unique and delicious.  The pickled carrots and radishes, crunchy cucumber, fiery jalapenos, and bright green cilantro, with a slather of good mayo are a fantastically fresh combination and surprisingly refreshing for a sandwich.  The meat on the sandwich acts as a condiment too so there will be no deli style meat stacking here, just a couple of slices so veggies and meat get equal love.  The biggest component, I feel, of a good Bahn Mi sandwich though is the BREAD!  Yes, the bread.  Choose the freshest baked baguette bread you can get without going too crazy.  You want baguette loaves that strike the perfect balance of crispy on the outside and soft and chewy on the inside.


All in all, a really simple recipe with a big flavor payoff!


Bahn Mi Sandwiches
4 servings
*Please see previous post for pickled carrot and radish mixture recipe


Ingredients
*4 freshly baked mini baguette rolls (or good 6 inch club rolls)
*Meat of choice (I love good quality roast beef; grilled pork or chicken are also great) – just a couple of slices per sandwich (these are not NY deli sandwiches, don’t crowd the sandwiches with a ton of meat)
*1 cup of pickled carrots and radishes (approx. 1/4 cup per sandwich)
*8 long thin slices of cucumber (2 per sandwich)
*4 jalapenos, sliced rounds (approx. 1 jalapeno per sandwich)
*1 bunch of cilantro (approx. 1 healthy sprig per sandwich)
*3 tablespoons good mayo (a healthy slather per sandwich)


Directions
Slice each baguette almost all the way through lengthwise, leaving one long side in tact (you want the baguette to open much like a hot dog bun).  Slather each baguette with a dollop of mayo.  From here on it’s really just assembly.  I like to place the slices of meat first, followed by the jalapenos, pickled veggies and then cilantro.  Close the sandwiches up and enjoy!





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