Baguette Sandwich Recipes

BAGUETTE SANDWICH

Baguette Sandwich image

There is one sandwich in the Vietnamese repertoire and it is a tour de force. Garlicky meats, marinated daikon and carrot, chiles, cucumber, and cilantro tucked into a baguette moistened with mayonnaise and Maggi Seasoning sauce, bánh mì merges European and Asian food traditions. Each mouthful reflects how Vietnamese cooks co-opted French ideas to create new foods. All bánh mì use the same basic framework of ingredients, though a minority of makers use margarine or butter instead of mayonnaise. At Vietnamese delis, you make the call on the main protein element. The dac biet (special) is basically "the works," a smear of liver pâté and slices of various cold cuts that show off the art of Vietnamese charcuterie (pages 156 to 171). Follow the custom of Viet deli owners and use your imagination to fill the sandwich. Just make sure it is boldly flavored. Pieces of grilled lemongrass beef (page 28), oven-roasted chicken (page 80), five-spice pork steaks (page 143), or char siu pork (page 142; pictured here) are excellent. Seared or grilled firm tofu or left over roasted lamb or beef will work, too. The bread doesn't have to be one of the airy Vietnamese baguettes made with wheat and rice flours. (In the past, the best baguettes in Vietnam were made from wheat flour only and displayed an amazing crumb and crust.) You can use a regular baguette (though neither sourdough nor too crusty) or a Mexican bolillo (torpedo-shaped roll).

Yield makes 1 sandwich

Number Of Ingredients 8

Ingredients

1 petite baguette roll or 7-inch section from a regular baguette
Mayonnaise, preferably homemade
Maggi Seasoning sauce or light (regular) soy sauce
Liver pâté, boldly flavored cooked meat, and/or tofu, sliced and at room temperature
3 or 4 thin, seeded cucumber strips, preferably pickling (Kirby) or English
2 or 3 sprigs cilantro, coarsely chopped
3 or 4 thin slices jalapeño chile
1/4 cup Everyday Daikon and Carrot Pickle (page 192)

Steps:

Slit the bread lengthwise, leaving it attached on the back side. Using your fingers or a bread knife, hollow out the insides, making a trough in each half. Discard the insides or save for another use, such as bread crumbs. If the bread is soft , crisp it briefly in a toaster oven preheated to 325°F, and then let it cool for a minute before proceeding.
Generously spread the cut sides of the bread with mayonnaise and then drizzle with Maggi Seasoning sauce. Layer the meat, cucumber, cilantro, chile, and pickle on the bottom half. Close the sandwich, cut in half crosswise for easy eating, and enjoy.

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