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Vietnamese Subs (Bahn Mi)

These Vietnamese sandwiches take advantage of leftovers from dinner, but you can use different fixings to make Mexican tortas, Italian panini, or American deli sandwiches.


  • Sandwich rolls or baguette (split)
  • Asian red chili paste
  • Salad mix or shredded cabbage
  • Red onion (sliced)
  • Cucumber (sliced)
  • Fresh cilantro
  • Deli Ham or chicken
  • 1 cup Jicama, peeled and cut into matchstick-size pieces
  • 1 cup Carrots, peeled and cut into matchstick-size pieces
  • 1/2 cup Seasoned rice vinegar
  • Salt
  • Pepper

How to Make It

  1. AT HOME:

  2. Pack split sandwich rolls or baguettes; Asian red chili paste; salad mix or shredded cabbage; sliced red onion; sliced cucumber; fresh cilantro; and deli meats such as ham or chicken.

  3. Marinate 1 cup each matchstick-size pieces of peeled jicama and carrots in 1/2 cup seasoned rice vinegar up to three days.

  4. Pack fresh and pickled vegetables separately in zip-lock plastic bags.

  5. IN CAMP:

  6. Save leftover beef or chicken satay.

  7. Layer rolls with leftover satay and/or deli meats, chili paste, cilantro, and vegetables. Sprinkle with salt and pepper.