This twist on the banh mi theme fills the signature Vietnamese-French sandwich with sriracha-soy marinated salmon, crisp cucumber and other lovely flavors.
This two-fisted sandwich is inspired by a Vietnamese banh mi. Banh mi is a fusion of Vietnamese and French cuisines. It comprises a soft baguette layered with meat , quick pickles, leafy herbs and chiles, with a generous smear of pate, aioli or mayonnaise. It’s a delectable convergence of contrasts — crunchy, juicy, creamy textures and sweet, salty, spicy flavors — that deservedly nudges this specialty into addictive territory.
This variation jettisons meat and replaces it with a soy- and Sriracha-slicked salmon fillet. Wafer-thin cucumbers and quick pickled carrot and daikon provide crunchy, sweet and sharp freshness. A garlicky, spicy yogurt-mayo sauce lends cool creaminess to every bite. For the bread, choose a wide baguette to contain the fillings or individual sandwich baguettes. Lightly toast the bread to help prevent sogginess from the fillings and lend more crunch to the eating experience.
Combine the slaw ingredients in a bowl. Let stand at room temperature for 30 minutes, stirring occasionally, or refrigerate for longer. When ready to use, drain the vegetables well.When ready to assemble, remove the salmon from the marinade. Place on a rimmed baking sheet and broil until cooked through the center and slightly charred on top, 5 to 7 minutes, rotating the pan once or twice.
To assemble, brush both cut sides of the baguette with the sauce. Arrange a layer of cucumber over the bottom, slightly overlapping. Top with a layer of the slaw. Arrange a salmon filet over the slaw. Top with jalapenos and cilantro sprigs. Close the sandwich and serve immediately.Miss Manners: My son was invited to a dance and then hit with the billAsk Amy: It would be wrong for me to keep this money. My husband insists we need it all.
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