Carey's "best Baguette" Vietnamese Sandwiches
by pdxbodyworx
These are excellent and rival anything you would get at a Vietnamese sandwich shop. If you use sourdough for the baguette, it gives it a nice tangy flavor. You can always use meat leftover from another meal, especially one that contained Asian flavors. Pork is ideally best, also thin sliced ham. * important that you lightly toast the bread it gives it a nice crunch..
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INGREDIENTS
- MEAT:
- 2 boneless skinless chicken breasts ; (or medallions of pork or other meat, marinated in satay, below,
- PICKLED VEGETABLES:
- 1 carrot ; thinly sliced lengthwise
- 1 daikon radish ; 4 inch piece, thinly sliced lengthwise
- 1/2 teaspoon Salt
- 4 teaspoons Sugar
- 3 tablespoons White vinegar
- 2 tablespoons Water
- FOR SANDWICH ASSEMBLY:
- 1 small baguette ; cut into 3 sections, sliced lengthwise, with centers hollowed o
- mayonnaise ; or light mayonnaise
- soy ; sauce
- fresh ; cilantro
- 1/2 cucumber ; (shredded or thinly sliced lengthwise)
- 1 jalapeno ; seeded and cut into matchsticks
- SATAY MARINADE:
- 2 tablespoons mirin
- 1/2 tablespoon Soy sauce
- 1/2 teaspoon Fish sauce
- 1/4 cup Rice vinegar
- 1 tablespoon Lime juice
- 1/2 teaspoon Garlic ; minced
- 1/2 teaspoon sweet chili sauce
- 1/2 tablespoon teriyaki sauce
- 1 tablespoon Sake
- 1 green onion ; white part only, sliced
INSTRUCTIONS
1 If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
2 Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
3 Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
4 Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
5 Grill meat until done and slice.
6 Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!
NOTES
pdxbodyworx
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (738g) | ||
| Recipe Makes: 2 | ||
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| Calories: 1176 | ||
| Calories from Fat: 71 (6%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.9g | 11 % | |
| Saturated Fat 2.1g | 11 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 2.8g | ||
| Cholesterol 136.9mg | 42 % | |
| Sodium 2217.2mg | 76 % | |
| Potassium 1234.7mg | 32 % | |
| Total Carbohydrate 180g | 53 % | |
| Dietary Fiber 8.4g | 33 % | |
| Sugars, other 171.7g | ||
| Protein 86.4g | 123 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1176
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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