I love a good sandwich. I am always on the go so the fact that sandwiches are compact and easy to take to the beach, park and backyard is very appealing to me.
The first time I went to Vietnam on business, I had the Vietnamese Sandwich and loved it. I thought they made this sandwich for foreign visitors, when in fact it was foreign influence that made this Vietnamese sandwich (after all the French were there for 100 years). The French bread in Siagon is so good!!!
I also love using fresh vegetables in my sandwiches. Summer gives us great tomatoes, cucumbers, sprouts, lettuces and much more. Be creative and add (fresh or prepared) pesto and vegetables to your next turkey sandwich you will love the results, and it is so easy.
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup distilled white vinegar
- 1/2 cup julienned carrot
- 1/2 cup julienned daikon radish
- Kosher salt
- 1 teaspoon vegetable oil
- 1 tablespoon finely chopped onion
- 6 ounces ground pork
- 1 tablespoon roast pork seasoning mix, available in Asian markets
- Pinch garlic powder
- Pinch ground black pepper
- 4 (10-inch) baguettes
- Mayonnaise, as needed
- 8 thin slices Vietnamese-style pork roll (cha lua), or bologna
- 8 slices Vietnamese-style salami, or ham or turkey
- 4 teaspoons soy sauce
- 1/2 cup fresh cilantro sprigs
- 1/4 medium English cucumber, cut lengthwise into 4 slices
- Freshly ground black pepper
- Asian-style chili oil, to taste, optional
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.
Ingredients from www.sunset.com
2 tablespoons olive oil, divided
- 1 teaspoon minced garlic
- 8 slices (about 1/2 in. thick) crusty Italian bread
- 3 medium ripe tomatoes, sliced
- 1 pound fresh mozzarella cheese, sliced thinly
- 16 medium basil leaves
- 2 tablespoons balsamic vinegar
- Sea salt
- freshly ground black pepper
- 1. Prepare a grill for medium heat (350° to 450°). Combine 1 tbsp. oil and the garlic and brush onto 1 side of bread.
- 2. Lay bread oiled side down on grill and cook until slightly toasted, about 2 minutes. Turn bread over, lay tomato slices on bread to fit, overlapping if needed, then lay cheese slices over tomatoes. Cover grill and cook until cheese starts to melt, about 4 minutes.
- 3. Transfer sandwiches to a platter. Put 2 basil leaves over each sandwich and drizzle with remaining 1 tbsp. oil and the vinegar. Sprinkle with salt and pepper.
FIG CHICKEN SANDO
- 1/4 cup fig jam
- 1 (8-ounce) ciabatta, cut lengthwise
- 1/4 cup crumbled cheddar cheese
- 4 slices cooked crumbled bacon
- 2 tablespoons butter, softened
- 8 ounces sliced cooked chicken breast (rotisserie chicken is great for this recipe)
- 1/8 teaspoon freshly ground black pepper
- 2 cups arugula leaves
- Dressing: 1 teaspoon fresh lemon juice mixed with ¼ Dijon mustard and 1 tbsp olive oil
Spread jam over cut side of top half of bread. Combine cheese, bacon and butter in a bowl, stirring until smooth. Spread cheese mixture over cut side of bottom half of bread. Arrange chicken evenly over cheese mixture; sprinkle with pepper. Place top half of bread, jam side down, over chicken.
Heat a large nonstick skillet over medium heat, and add sandwich to pan. Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.
Place arugula in a bowl. Drizzle dressing over arugula; toss gently. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half. Cut sandwich into 4 equal portions.
Kate Washington, Cooking Light
I hope you are enjoying summer! Now is the time to pack up the family and some of these sandwiches and get outside! Picnic season will be over before you know it!
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