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.

Yield:

Recipe from


Ingredients

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

Preparation

AT HOME:

1. 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.

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

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

IN CAMP:

1. Save leftover beef or chicken satay.

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

Note:

May 2003