Wednesday, December 4, 2013

Weeknight Dinner: Banh Mi Sandwiches

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By the time you sit down to read this, we'll be on a plane...heading far, far away to a luscious sandy beach.  OK, it's not TOO far but since I am pretty convinced I threw John off the right track and he thinks we're going to Jamaica even though that isn't even close, I can be a little over dramatic, right? In my defense, I have picked the one man who is terrible to surprise.  He knows me so well and he uses that to his advantage.  

I'm completely impatient when it comes to great surprises and most of the time I am easy to predict, even when I can keep a secret.  For example, John thinks we're going to Jamaica because we've been watching the Voice and there's a Jamaican singer on there that I love!  John wrongly assumed that I'd want to plan my vacation for there.  Because I do this a lot - pretty much, wherever the Bachelor goes, you can bet I'm adding it to our bucket list of "must see" places.  So he wasn't far off track.  

What he failed to realize was 1. I can be sneaky and 2. the Bachelor holds a special place in my heart to which nothing else comes close.  Sort of like the Banh Mi Sandwich.  The first time I had one a few years ago, I kept thinking about where it had been all my life.  It pretty much has all my favorite things and SURPRISE!  It's not hard to make!!  In fact, if you ever cook asian food, I am sure you have 99% of these ingredients already.  It's a perfect feast for the senses...and even if you're stuck at home while we are vacationing, you can still transport yourselves...via your dinner!
Banh Mi Sandwiches (adapted from Use Real Butter)
Serves:  2
4 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon sriracha
3 cloves garlic, minced
4 tablespoons onion, diced
2/3 pound pork chops, thinly sliced
2 individual baguettes
1 cup Pickled Carrots and Daikon
1/2 cup fresh cilantro
Sriracha, to taste

In a large bowl, combine soy sauce, brown sugar, sriracha, garlic, and onion.  Add the pork slices and seal with plastic wrap.  Let marinate at least 1 hour or overnight. 
Until the next time my oven is on...

Preheat the grill to medium-high heat.  Grill the slices of pork for 3-4 minutes per side, until the pork is fully cooked through and the marinade starts to caramelize.  Cut the bread lengthwise but toast the bread whole for 2 minutes (so the outside is crispy but inside is soft).  Layer pork slices evenly on the bottom sides of the bread.  Top each evenly with pickled carrots and daikon.  Then, top each with fresh cilantro and additional sriracha, to taste.  Top with the other half of bread and serve immediately.


  1. Have a great trip! I love Banh Mi sandwiches -- yours looks so easy!

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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