Thursday, May 20, 2010

NOT your usual Vietnamese banh mi sandwich



Banh mi is a Vietnamese-style sandwich. My variant of it uses gravlax, homemade sauerkraut and a dill sauce. The sandwiches are usually pressed, so we weighted them down with our teakettle for about 20 minutes. This gets the flavors to ooze into the bread.

I guess my conception of this is that it is a deconstructed/reconstructed bagel with lox and cream cheese. The sauerkraut is a gratuitous addition that brings in an element of a Reuben. Go figure.

NOT your usual Vietnamese banh mi sandwich
1 sfilatino loaf, or 2 - 6” sections of French bread
dill sauce* (recipe below)
gravlax
homemade sauerkraut (or store bought)
lettuce or baby arugula

Slice the bread in half and pull our some of the soft insides (if you wish). Smear some dill sauce on both sides of the bread. Layer in gravlax and sauerkraut (as much as you want). Top with some lettuce or arugula (arugula is in the picture above).

Lay a piece of foil over the top of the sandwiches and weight them for 20 minutes or so.

*Dill sauce
Mix together equals parts, yogurt, mayonnaise, sour cream. Add salt and pepper, and a generous tablespoon each parsley and fresh dill. It will taste best if you do this ahead – day before, an hour or two, whatever is convenient for you.

1 comment:

Jenn said...

I love banh mi sandwiches. There is a Vietnamese sandwich shop right around the corner from us. They have one with pork and pate that is to die for! I would definitely try your combination too! Sounds very interesting!

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