Bánh Mì (French-Vietnamese Sandwich)

Name: Bánh Mì (French-Vietnamese Sandwich)
Prep time: 45 min
Cook time: 10 min
Yield: 4 sandwiches
Ingredients: 4 small, light and crisp Vietnamese-style or French baguettes; 6 Tbsp (about 1.5 Tbsp per sandwich) Pork or chicken pâté; 6 Tbsp (about 1.5 Tbsp per sandwich) Mayonnaise (or Kewpie-style); 200 g, thinly sliced Chả lụa (Vietnamese pork roll); 200 g, thinly sliced Mixed Vietnamese cold cuts (ham, head cheese, mortadella-style); 1 cup, cut into matchsticks Fresh carrot; 1 cup, cut into matchsticks Daikon radish; 0.5 cup Rice vinegar; 0.5 cup Water; 2 Tbsp Sugar; 1 tsp Salt; 1 to 2, thinly sliced lengthwise Persian cucumbers; 1 small bunch (leaves and tender stems) Fresh cilantro; 1 to 2, thinly sliced Jalapeños or small chilies; 1 tsp (optional) Maggi seasoning or soy sauce

Servings: 4 sandwiches

Prep Time: 45 minutes

Cook Time: 10 minutes

Difficulty: Medium

Ingredients

4 small, light and crisp Vietnamese-style or French baguettes
6 Tbsp (about 1.5 Tbsp per sandwich) Pork or chicken pâté
6 Tbsp (about 1.5 Tbsp per sandwich) Mayonnaise (or Kewpie-style)
200 g, thinly sliced Chả lụa (Vietnamese pork roll)
200 g, thinly sliced Mixed Vietnamese cold cuts (ham, head cheese, mortadella-style)
1 cup, cut into matchsticks Fresh carrot
1 cup, cut into matchsticks Daikon radish
0.5 cup Rice vinegar
0.5 cup Water
2 Tbsp Sugar
1 tsp Salt
1 to 2, thinly sliced lengthwise Persian cucumbers
1 small bunch (leaves and tender stems) Fresh cilantro
1 to 2, thinly sliced Jalapeños or small chilies
1 tsp (optional) Maggi seasoning or soy sauce

Instructions

Make pickled vegetables: In measuring cup, combine rice vinegar, water, sugar, and salt; microwave or heat until hot
Whisk until sugar and salt dissolve completely; pour over carrot and daikon matchsticks in jar or bowl
Press down to submerge vegetables; let sit at least 30 minutes (preferably 1-2 hours or overnight in fridge)
Thinly slice chả lụa and other cold cuts; keep chilled
Thinly slice cucumber and jalapeños; rinse and dry cilantro
Heat oven to 175-190°C (350-375°F)
Lightly mist baguettes with water and bake 3-5 minutes until crust is crisp but inside stays soft and airy
Cool baguettes just enough to handle
Slice each baguette lengthwise, leaving one side attached like a hinge so it opens like a book
On bottom side, spread about 1.5 Tbsp pâté in thin but full layer
On top side, spread about 1.5 Tbsp mayonnaise
Lightly drizzle Maggi/soy/fish sauce on pâté or mayo (don't oversaturate the bread)
Layer fillings in this order: cold cuts (slightly folded), well-drained pickled carrot-daikon, fresh cucumber slices, jalapeño slices, fresh cilantro sprigs
Close sandwich gently, pressing just enough to hold together
Serve immediately for maximum contrast of warm, crisp bread with cool fillings
If making ahead, keep at room temperature (not refrigerated) for up to 30-45 minutes to keep bread crisp