Best 5 Bushs Asian Banh Mi Sandwich Recipes

VIETNAMESE-STYLE SANDWICH: BANH MI

Steps:

• Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
• Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
• Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.

BANH MI

Steps:

• Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
• Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
• While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
• Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
• Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
• To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

BANH MI (ASIAN SANDWICH)

Steps:

• Combine the first five ingredients; cover and let stand for 15 mins to and hour; then drain.
• Preheat oven to 400°F.
• Combine the chili garlic sauce and 1 1/2 teaspoons of sugar; stir well. Place pork on the rack of a small roasting pan or broiling pan coated with cooking spray. Spread 2 tablespoons of the chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt.
• Bake at 400°F for 20 minutes or until a thermometer registers at 155°F (slightly pink) Cool; cover, and refrigerate.
• Combine mayo and the remaining chili garlic mixture; cover and refrigerate.
• Cut each baguette horizontally. Cutting into but not completely through. Spread mayo garlic mixture evenly on cut sides. Thinly slice the pork; divide evenly between baguettes. Top evenly with carrot mixture, arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with the green onions and jalapeno. Press gently to close; Cut each baguette in to four servings.

BUSH'S® ASIAN BANH MI SANDWICH

Steps:

• Heat grill to high heat. Grill pork slices 5-10 minutes, turning once, until cooked through or internal temperature is at least 145 degrees F.
• Spread each baguette with 1 tablespoon sriracha mayo and 2 teaspoons hoisin sauce.
• Top each baguette with 2 slices pork, and 1/4 cup of each: cucumber, cilantro and carrots.
• Serve with BUSH'S® Sriracha Beans.

SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON

Steps:

• To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
• Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
• Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
• Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.