Prep1 hr 15 mins
These are excellent and rival anything you would get at a Vietnamese sandwich shop. If you use sourdough for the baguette, it gives it a nice tang. Feel free to use meat leftover from another meal, especially one that contained Asian flavors. Thanks to Mersaydees for putting this recipe in her best of 2008 cookbook!
- 2 boneless skinless chicken breasts (or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
- 1 carrot, thinly sliced lengthwise
- 1 daikon radish, 4 inch piece, thinly sliced lengthwise
- 1⁄2 teaspoon salt
- 4 teaspoons sugar, divided use
- 3 tablespoons white vinegar
- 2 tablespoons water
For sandwich assembly
- 1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
- mayonnaise or light mayonnaise
- soy sauce
- fresh cilantro
- 1⁄2 cucumber (shredded or thinly sliced lengthwise)
- 1 jalapeno, seeded, cut into matchsticks (or use a serrano or add some seeds, if you want it hot)
- 2 tablespoons mirin
- 1⁄2 tablespoon soy sauce
- 1⁄2 teaspoon fish sauce
- 1⁄4 cup rice vinegar
- 1 tablespoon lime juice
- 1⁄2 teaspoon garlic, minced
- 1⁄2 teaspoon sweet chili sauce
- 1⁄2 tablespoon teriyaki sauce
- 1 tablespoon sake
- 1 green onion, white part only, sliced
- If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
- Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
- Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
- Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
- Grill meat until done and slice.
- Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!
These were really good. I had ran out of fish sauce so used a little oyster sauce instead hoping it would give it a little of that salty, fishy flavor. Daikon was also a no go since I could not find any at the store. Instead I doubled the dressing for the carrots and added the cucumber and cilantro to that thinking that would give the veggies more zing. It was really great. Thanks for a keeper.
Most excellent. I cheated a little and used some roast pork from a near by Chinese restaurant. I also used fish sauce instead of soy sauce to give it a little extra kick. These were as good as the local Vietnamese restaurants Banh Mi, I think.
Delicious! We loved the combination of flavors and the textures from the pickled vegetables and marinated meat. I used multigrain baguette and light mayonnaise, as well as low-sodium soy sauce. Thanks for sharing!