Faux Banh Mi

Due to the lack of banh mi joints close by I decided to try making them myself. I don’t know Vietnamese ingredients well enough so I substituted American cooked ham and liverwurst for the protein. Find the narrowest, crustiest baguette or roll that you can. Taste a small piece of jalapeno to judge the heat; these days they may be much milder than you think.

A good way to enjoy sandwiches made without cheese.
Remember, banh mi sandwiches are All About The Crunch!

INGREDIENTS

• 2 oz sliced cooked deli ham
• 1 oz liverwurst
• Carrot
• Daikon radish (OK to substitute red radish)
• White onion, to taste
• Fresh jalapeno chile, to taste
• Mayonnaise
• White vinegar
• 6" baguette section or small, narrow crusty french roll
• Soy sauce
• Cilantro

PREPARATION

- Preferably one day ahead, put about 1/2 cup vinegar and 1/2 cup water in a non-reactive bowl. Cut some carrot and daikon strips about 2" long and 1/8" square and add to the vinegar.

- Split the roll lengthwise and remove some of the soft insides. Lightly toast and let cool. Spread one side with the liverwurst. Sprinkle the other side with soy sauce then spread with mayonnaise.

- Remove pith and seeds from the jalapeno chile, then cut into 1" by 1/8" sticks. Spread the chile strips evenly onto and into the liverwurst half. Sprinkle with chopped cilantro leaves and sprigs.

- Cut one slice of onion into quarters. Break into small sticks and place evenly on the mayo half. Spread a thick layer of carrot and radish sticks onto the same half. Cover with the sliced ham.

- Assemble the two halves of the roll together.

Enjoy!