Lunch / Dinner
American Bánh Mì
This Americanized version of the Vietnamese bánh mì, features barbecued pork and a pickled carrot and cabbage slaw for one tasty sandwich.
FOR THE SLAW, WHISK:
FOR THE AIOLI, COMBINE:
FOR THE PORK, HEAT:
Choose a loaf of bread that’s soft enough to bite into easily, and save the excess you remove — it’s perfect for use as fresh bread crumbs later.
For the slaw, whisk together vinegar, sugar, and salt. Add carrots and cabbage; toss to coat. Let slaw stand at least 15 minutes.
For the aioli, combine mayonnaise, lemon juice, and garlic.
For the pork, heat pork and barbecue sauce in a skillet over medium heat until sauce is thick, about 3 minutes.
Slice French bread in half horizontally. Remove excess bread from inside top half. Spread aioli on cut side of bottom half.
Arrange salami in a single layer over the aioli, then add pork, pickles, and ham. Top ham with slaw and cilantro. Top sandwich with hollowed-out bread half and slice into servings.
Make extra room for this oversized sandwich by removing the inside of the top half of the French loaf.
Use a fork to add the carrot slaw. You’ll leave the vinegary brine in the bowl but keep its fresh tang.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 37mg 12%
Sodium 1551mg 64%
Carbs 58g 19%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.