I recently attended a very fun sunset-watching picnic with some friends. We had a nice spread of Spanish-style tapas along with fruit, cheeses, chilled white wine, desserts, and these delicious Vietnamese “Banh Mi” sandwiches. Each person had their own and was able to “build” it according to their taste buds.
*Recipe makes 6 sandwiches
- organic rotisserie chicken ~ skinned, deboned, shredded, and dark & white meat mixed together (my local grocer offers these daily for about $10)
- ciabatta-style baguettes ~ cut in 1/2 at an angle
- pickled, julienned daikon and carrots ~ optional (I love this stuff, but it’s not for everyone)
- 3 pickling cucumbers ~ washed & thinly sliced, lengthwise
- organic arugula leaves & arugula flowers
- organic cilantro leaves & cilantro flowers
- mint leaves
- spicy sauce
- low sodium tamari
- Asian chili paste ~ optional (I just throw these into a blender and pulse: rice vinegar, peeled garlic cloves, hot peppers, dash of sea salt, dash of sugar, and a dash of white distilled vinegar)
- paté ~ optional (It’s extremely hard to find a pork-free product, but you can make your own with chicken livers and onions.)
- Slice the baguette down the side, leaving enough bread for a “hinge.”
- Spread a thick layer of paté on one internal side of the baguette. Sprinkle enough tamari to your liking. Spread the chili paste on the other side of the baguette.
- Layer the cucumber slices.
- Stuff the baguette with as little or much chicken, arugula, cilantro, mint, and pickled daikon & carrots as you please.
- Serve with an extra side of arugula, mint, cilantro, and cucumbers. Enjoy! 🙂
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