Banh Mi Sandwich Instructions
- Baguette - 8 to 10 inch long
- Pork Cold Cuts (Protein is interchangeable to desired preference. (i.e roasted chicken, tofu, fish…)
- Radish - Korean or Daikon (Daikon preferred)
- Carrots - 1 cup Shredded
- Cilantro - 1 cup Shredded
- Cucumbers (Persian or Kirby)
- Sugar - ¾ cup
- Vinegar - ¾ cup
Step 1: For the pickled mixture, add vinegar and sugar into a bowl and whisk until the sugar is dissolved. Wash, peel and cut the Radish and Carrots into strips and put the radish and carrots into separate containers and poor pickled mixture and allow it to soak for 1 hr.
Step 2: Wash the cilantro, cucumber, and Jalapeno. Cut the cucumbers and jalapenos into thin strips and set aside.
Step 3: Preheat an oven to 350F. Cut the Baguette lengthwise without slicing through the other end. This will allow the Baguette to hold the ingredients in and allow the inside of the bread to toast. Place in the oven for 2 minutes or until crispy.
Step 4. With the toasted baguette, spread a thin layer of pate and mayonnaise. Lay the pork cold cut meats to the length of the bread. Add 2-3 sprigs of cilantro, slices of cucumber Jalapeno on top of the meat. Grab the pickled radish and carrots soaked inside the pickled mixture and place on top of vegetables and enjoy.