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Mortadella Banh Mi

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Home > Enjoy > Recipes > Mortadella Banh Mi
volpi foods mortadella banh mi
Quantity 2 servings
Difficulty Level Easy
Active Prep 20 minutes
Total Time 1 hour, 15 minutes

We’ve taken some liberties here with our Mortadella banh mi. The classic version of this Vietnamese sandwich features a smear of liver pâté on a baguette as its only ingredient. But as people tinkered with their own versions, virtually any sort of protein was acceptable, and the addition of crunchy vegetables, fragrant herbs, and pepper slices only elevated the experience. All in all, the combo of salty meat, pickled vegetables, and a scattering of herbs with a little mayo on a baguette is one of life’s happiest moments.

 

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Directions

For the pickled carrots and daikon

Combine the vinegar, water, salt, and sugar in a medium bowl. Add the vegetables and let stand to pickle and soften, 30 minutes to 1 hour.

For the sandwich

Crisp the pancetta in a large skillet for about 12 minutes, flipping halfway through. Remove to a paper-towel-lined plate.

For assembly

Slice the baguette sections horizontally. Spread half of the mayonnaise on one of the cut sides of a baguette piece and spread half of the pâté on the other. Layer 3 slices Mortadella, 4 slices Pancetta, 3 cucumber slices, 1 tablespoon cilantro leaves, 8 mint leaves, and half the pickled carrots and daikon. Top with half the serrano slices. Close the sandwich. Repeat to make the second sandwich.

Tag: Mortadella, Sandwich

Ingredients

For the pickled carrots and daikon

  • ¼ cup distilled white vinegar
  • 2 tablespoons warm water 
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 large carrot (7 inches long, 2½ ounces), cut into ¼-inch-thick, 3 to 4-inch long matchsticks 
  • 1, 3-ounce chunk daikon, cut into ¼-inch-thick, 3 to 4-inch long matchsticks

For the sandwich

  • 2, 7-inch pieces of baguette
  • 8 slices Pancetta 
  • 2 tablespoons mayonnaise
  • 6 slices Mortadella
  • Half a small English cucumber, sliced on a heavy angle ⅛-inch thick, 6 slices total 
  • 2 tablespoons fresh cilantro leaves
  • 16 fresh mint leaves, torn
  • 1 serrano or jalapeño pepper, sliced
  • 3 tablespoons chicken liver pâte
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