Ham Bánh Mì (Vietnamese Sandwich) Recipe

Ingredients:

• Sandwich:
• 1/3 baguette loaf (approximately 7 inches)
• 2 tablespoons mayonnaise (regular or sriracha-flavored)
• 2 ounces Kurobuta ham, thinly sliced
• 5 slices English cucumber
• 1/2 jalapeño pepper, thinly sliced
• 1/3 green onion
• 1 sprig cilantro
• 1 sprig Thai basil
• 1 sprig mint
• OPTIONAL:
• 3 dashes Maggi Seasoning or liquid aminos
• 1 ounce pâté
• Daikon Carrot Pickles:
• 3/4 pound daikon, peeled and cut into 1/4-inch strips, about 3 inches long
• 1/2 pound carrots, peeled and cut into 1/4-inch strips,about 3 inches long
• 1 teaspoon kosher salt
• 1 cup distilled white vinegar
• 1/3 cup granulated sugar

Directions:

1. Make Daikon Carrot Pickles: In a medium bowl, toss daikon and carrot strips with salt. Set aside 20 minutes until liquid is released from vegetables. Drain vegetables and discard liquid. Pat dry on a clean towel. In a large jar or other container with lid, combine vinegar, 1/2 cup water, and sugar. Stir to dissolve sugar. Place daikon and carrot in vinegar mixture. Cover and chill 1 hour or until serving time.
2. Make sandwich: Heat baguette in a 350°F oven 3 to 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 of the soft bread inside the loaf to make room for the filling, and save breadcrumbs for another use.
3. Spread 1 - 2 tablespoons mayonnaise on both sides of bread. Add a thin layer of pâté, if using, followed by ham. Sprinkle with liquid aminos or Maggi seasoning for extra umami flavor. Drain a few strips of pickled daikon and carrot and place on ham. Add cucumber, jalapeño, onion, and herbs. Close sandwich. Cut in half crosswise.
4. Cook's Tip:
5. Use leftover Daikon Carrot Pickles as a condiment to brighten other sandwiches, stews, and salads.