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Super Bowl Bahn Mi
Steps
- Combine the rice vinegar, sugar, and salt in a bowl and stir. Put in carrots and leave for at room temperature for 1 hour.
- If you don’t know how to julienne carrots, watch this.
- Sriracha Mayo
- Do I actually have to explain this part? Take your mayo. Pour in the sriracha. Stir it using a utensil (like a fork or spoon!) or your fingers. Not spicy enough? Add more sriracha. Too spicy? Don’t put much on your sandwich.
- Sandwiches
- Cut baguettes into proper portions. You know how much you and your friends can each eat. The same sentiment goes for all ingredients on the sandwich—you can load up on meat! Right now, you are the world’s greatest sandwich artist.
- If you’re in St. Louis, La Bonne Bouchee makes a great soft baguette, but whatever bread you like will work.
- Begin by layering on your meat of choice. I used Bolyard’s Meat and Provisions mortadella (thickly cut) and porchetta di testa. Any combination will work. You can even use an omelet or tofu, if you’re trying to be healthy. I also highly recommend trying Gioia’s Hot Salami.
- Once you’re happy with the amount of meat between your buns, add cucumbers, jalapenos, carrots, and a few sprigs of cilantro.
- Slather the top bun with sriracha mayo. Put top bun on sandwich.
Originally published at Whiskeyandsoba.com. Reproduced for personal collection.
