Ham Banh Mi Recipe

Ingredients:

• Daikon Carrot Pickles:
• 3/4 lb daikon, peeled and cut into 1/4-inch strips, about 3 inches long
• 1/2 lb carrots, peeled and cut into 1/4-inch strips,about 3 inches long
• Salt
• 1 cup distilled white vinegar
• 1/2 cup water
• 1/3 cup granulated sugar
• Sandwich:
• 1/3 Metropolitan Market baguette loaf (approximately 7 inches) or other French roll (about 7 oz)
• Mayonnaise (regular or Sriracha-flavored) or substitute butter or mashed avocado
• Maggi seasoning sauce or liquid aminos, optional
• 1 - 2 oz pork-pistachio or other variety of pâté from the Metropolitan Market Deli, optional
• 2 oz thinly sliced Metropolitan Market Kurobuta ham
• 4 - 5 thin slices English cucumber
• 1/2 jalapeño pepper, thinly sliced
• 3 - 4 strips green onion or sliced red onion
• Fresh sprigs of cilantro, Asian basil, and/or mint

Directions:

1. Make Daikon-Carrot Pickles: Place daikon and carrot strips in a bowl. Toss with 1 teaspoon salt. Set aside for 20 minutes, until liquid is released from vegeta-bles. Drain vegetables and discard liquid. Pat dry on a clean towel. In a large jar or other container with lid, combine vinegar, water, and sugar. Stir to dissolve sugar. Place daikon and carrot in vinegar mixture. Cover and chill for 1 hour or until serving time.
2. To make the banh mi, heat baguette in a 350°F oven for 3-4 minutes or until crisp. Slice lengthwise, almost through to the other side, so you can open the baguette like a book. Pull out some soft bread inside the loaf to make room for the filling and save breadcrumbs for another use.
3. Spread 1-2 Tbsp mayonnaise on both sides bread. Sprinkle with liquid aminos or Maggi seasoning. Add a thin layer of pâté, if using, followed by ham. Drain a few strips of pickled daikon and carrot and place on ham. Add cucumber, jala-peño, onion, and herbs. Close sandwich. Cut in half crosswise.
4. Cook’s Tips:
5. Use leftover Daikon Carrot Pickles as a condiment to brighten other favorite sand-wiches, stews, and salads.