Tag Archive: Sandwich


I had some frozen crispy breaded chicken breasts on hand and decided to make chicken and biscuits.  We all love the banh mi style veggies, so I was inspired to fuse a southern classic of chicken on biscuits, and top it with sriracha aioli and banh mi pickled veggies.  The result was better than I could have imagined!  I baked the biscuits first, and then baked the frozen chicken patties and cubed potatoes tossed with oil, salt and pepper.  All was done at the same time and was yummy.  I made the banh mi veggies before work this morning, so they would be ready for tonight’s dinner.  We’ll do this again!

Banh mi fusion

Banh Mi Style Veggies:

1 hothouse cucumber, sliced thinly

1 bag carrot matchsticks

1 sweet onion, halved and thinly sliced

1/2 c. sugar

1/2 c. water

1 c. vinegar (I used white vinegar, but rice wine vinegar is better)

Heat sugar, water and vinegar until sugar dissolves.

Pour over veggies and refrigerate at least 1 hour before serving.  This gets better every day and is amazing on sandwiches, salads, and as a crunchy topping for most anything!

 

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I cooked a pork butt in the crock pot that had been rubbed with eelsauce and 5 spice.  Yum.  I pickled cucumbers carrot matchstick and thinly sliced onion in 1 c. Rice wine vinegar mixed with 1/2 c each water and sugar.  The only disappointment was the bread which had to be toasted as it was not crunchy enough.  It was a great success!  I can’t wait to try non pork alternatives.

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Pickle the veggies about 30 minutes ahead of serving.  Spread sirracha aioli on bread and assemble.  Enjoy!!

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I was recently treated to a local restaurant called YOLO for a lunch with my boss and his daughter and girlfriend to celebrate Christmas.  Having been well-trained in the past to read all menus from right to left and respectfully order a reasonably priced item, I chose the moderately priced Vietnamese Banh Mi sandwich.  Wow!  A love affair has begun.  The flavors were intoxicating.  I began trolling the internet for recipes and discovered that there are so many variations, we can have a “Banh Mi” type sandwich on a regular basis, since the ingredients usually used are non-shadetree (good for my arthritis) and I love, love, love freshly pickled onions and the like.  For New Years, since pork is traditionally considered a good luck meal, I’ll be trying out my own first Bahn Mi using pork.  Even though I don’t have pictures yet, I decided that working through the planning process by blogging it might be fun.  I’m also potentially going to do a side that includes, what else, black-eyed peas.  The picture above is from Martha Stewart, and the pictures below from Taste of Home, sites I visit regularly for ideas.  Another favorite of mine is Damn Delicious.  Food Network also provides a good cross section of styles.  I also love America’s Test Kitchen and Cook’s Country.  My love of cooking was also enhanced by Lidia’s Italy and Fort Lauderdale’s own Chef Jean Pierre of Sunshine Cuisine.

The first step is deciding on the pork portion of the recipe.  Alton Brown (who I love) uses ground pork in his recipe.  As a devoted sale shopper, I will likely be opting for whatever good quality pork is on a great sale, and cooking it in the crock pot.  It will likely be a loin or roast.  I will thinly slice or shred, depending on the meat’s texture.  The internet is full of variations using steak, chicken, fish, you name it.  The idea is a crusty bread, tasty protein, pickled veggies, and a spicy condiment.

The bread is important too.  YOLO used a super crusty baguette.  The words “bahn mi” actually mean baguette or bread in Vietnamese.  My thoughtful daughter gave me a gift card to Lucky’s so I can sip and stroll, and they have freshly baked baguettes on sale most of the time.  It’s a good bet I’ll get my bread there.  They also have a killer produce department, so the veggies to be pickled can be bought there.  Depending on what the sales are next weekend, I may be able to one-stop shop!!

Almost all the recipes called for a sriracha or spicy style mayonnaise or aioli.  This I will likely make myself, since I always have sriracha and mayonnaise in the fridge.  Let me clarify, however, that for some people on a shade tree free diet, sriracha is a big no no because of the hot peppers used to make it.  However, I seem to still be able to have sriracha with no pain.  Ketchup and pizza sauce have proven to not be something I will be eating anymore, though.  My pain returned within an hour of very small amounts of both.

The juices from the cooked pork should also be cooked down for a dipping sauce, so this is kind of like a Vietnamese “French Dip”.

Writing this has helped to build enthusiasm for food again.  After a huge Christmas Eve of Ham, Bacon-Wrapped Carrots, and Roasted Squash, followed by an even bigger Christmas feast of turkey and all the usual trimmings.

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