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
Ingredients
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
Instructions
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.
Yield
12 servings
Tags
Main Dish, Pork, The National Culinary Review
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