Vietnamese-style Sausage Banh Mi Sandwich

Vietnamese-style Sausage Banh Mi Sandwich

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Credit: James Murray, CEC, Corporate Chef, Johnsonville Sausage, Sheboygan Falls, Wis.
The National Culinary Review, July/August 2010


12 (8-inch) soft French sandwich rolls, split
¾ cup wasabi sandwich sauce
2¼ lbs. Johnsonville® Hot ‘N Spicy Sausage Slices, ¼-in. bias sliced
1½ lbs. peeled seedless cucumbers, thinly sliced
¾ cup cilantro leaves
12 oz. julienne pickled carrot (with daikon, optional)
Creamy Wasabi Coleslaw (recipe follows)

Creamy Wasabi Coleslaw
1 cup creamy slaw dressing
2 t. prepared wasabi
1 lb. shredded cabbage


Method: Spread 1 split sandwich roll with 1 T. wasabi sauce. Heat 3 oz. sausage slices on grill. Layer sandwich with 2 oz. (¹/3 cup) cucumber slices and sausage. Top with 1 T. cilantro leaves and 1 oz. (¼ cup) julienne pickled vegetables. Close sandwich; press gently to secure filling. Serve with creamy wasabi coleslaw.

Creamy Wasabi Coleslaw
Method: Combine slaw dressing and wasabi. Pour over shredded cabbage; stir to coat evenly.


12 servings


Main Dish, Pork, The National Culinary Review

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