As a food professional, I’m constantly trying to keep up with and predict food trends. Here’s one that I’m seeing everywhere. Banh Mi sandwiches are a new take on sub or hoagie sandwiches. They are made with baguette French bread or French rolls and filled with meatballs or layers of cold, sliced meats with lots of fresh fresh veggies (carrots, radishes, lettuce, cucumbers) and a spicy sauce or sandwich spread. Have you tasted a Banh Mi sandwich? Do you make them? Where have you seen recipes for them?
In the January 2010 issue of Bon Appetit magazine, there is a recipe for Pork Meatball Banh Mi sandwiches.
Here is a recipe we tested in our kitchens. We found this recipe for Banh Mi in a Parade Magazine -- it was developed by Dorie Greenspan.
Banh Mi-Style Chicken Sandwiches
1/4 cup mayonnaise
2 to 3 teaspoons sriracha hot chili sauce
4 (8-inch) soft baguettes split
2 cooked boneless, skinless chicken breasts, sliced
1/4 cup sweet red chili sauce
1 to 2 jalapeño chiles, seeded, thinly sliced
1/2 English cucumber peeled, thinly sliced
Fresh mint leaves
Fresh cilantro leaves
2 cups shredded lettuce
1/2 cup shredded carrot
1 tablespoon seasoned rice vinegar
1. In small bowl mix together mayonnaise and chili sauce. Spread mayonnaise mixture evenly on cut side of the bottom half of each baguette.
2. Arrange chicken over the bottom halves. Drizzle sweet and sour sauce over chicken.
3. Layer jalapenos, cucumber slices, mint and cilantro over chicken.
4. In small bowl toss lettuce, carrots and vinegar; spoon onto each sandwich. Place top halves baguette, cut-side-down, over filling.
4 sandwiches
Tip: Secure each sandwich with 2 toothpicks before cutting in half.