Vietnamese Subs (Bahn Mi) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. 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 |
Directions:
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.
|
|