Best Italian Sausage Banh Mi Vietnamese Sub Sandwich Recipes

SAUSAGE BANH MI SANDWICH

Steps:

• For the sausage loaf: Cube the pork shoulder and place it on parchment in the freezer for 10 minutes.
• In a food processor, process the ice cubes with the salt, pepper, allspice, nutmeg, thyme and garlic. Slowly add the pork to the food processor and pulse until a chunky farce is achieved. (The temperature should not exceed 40 degrees F. during mixing.)
• Fold the cornichons and ham into mixture sausage mixture.
• Place 24 inches of plastic wrap on a work surface. Place the farce in the center of the plastic and roll into an 18-inch log. Twist and tie the ends of the plastic and poach the farce at 185 degrees F until the internal temp reaches 152 degrees F. Immerse the sausage loaf in an ice bath and allow to cool.
• For the liver pate: Sear the chicken livers until cooked to medium but still very pink inside.
• To a bowl, add the egg and yolk, cornichon juice, garlic and1 teaspoon salt. Blend with an immersion blender, slowly adding the oil to create an emulsion. About halfway through, add the livers one at a time. Continue adding the oil until a smooth, thick texture is achieved. Chill until ready to use.
• For the pickled vegetables: In a bowl, combine the carrots, red onions, parsley, cornichon juice and salt to taste. Set aside to marinate.
• To assemble the sandwiches: Spread the butter on the baguettes and grill over medium heat until slightly charred. Slice the sausage loaf.
• Spread liver pate on the baguettes. Top each of the bottom portions with 4 ounces of sausage slices (4 to 8 slices depending on thickness) followed by some pickled vegetables.

ITALIAN SAUSAGE BANH MI (VIETNAMESE SUB SANDWICH)

Steps:

• Preheat oven to 350°F Lightly spray a large baking sheet.
• Lay onion slices and bell pepper slices on the baking sheet and spray with oil. Sprinkle with salt and pepper if desired.
• Prick sausages with a fork and place on baking sheet. Bake for 15 minutes. Stir and turn veggies and sausages at about 10 minutes so they don't burn on the bottom.
• Puree sauce ingredients together. I used an immersion blender in a pyrex measuring cup. A mini food processor would work too.
• Cut a wedge (making a V large enough for the sausage and veggies to fit in) out of each bread roll and spread the interior with basil sauce. You can spread the cut out wedge with sauce too or you can discard it.
• Lay Swiss cheese slices over the sauce.
• Place prepared bread rolls onto a second baking tray and bake for 5 minutes or until cheese is melted and bread is toasted to your liking.
• Remove from oven and place sausage into prepared bread rolls, cover with onions and peppers and top with arugula.
• If you saved the cut out bread wedges you can eat them on the side.

BANH MI (VIETNAMESE SUBMARINE SANDWICH)

Steps:

• Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
• Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
• Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the bologna and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately, with the slaw on the side or in the sandwiches.

BANH MI (ASIAN SANDWICH)

Steps:

• Combine the first five ingredients; cover and let stand for 15 mins to and hour; then drain.
• Preheat oven to 400°F.
• Combine the chili garlic sauce and 1 1/2 teaspoons of sugar; stir well. Place pork on the rack of a small roasting pan or broiling pan coated with cooking spray. Spread 2 tablespoons of the chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt.
• Bake at 400°F for 20 minutes or until a thermometer registers at 155°F (slightly pink) Cool; cover, and refrigerate.
• Combine mayo and the remaining chili garlic mixture; cover and refrigerate.
• Cut each baguette horizontally. Cutting into but not completely through. Spread mayo garlic mixture evenly on cut sides. Thinly slice the pork; divide evenly between baguettes. Top evenly with carrot mixture, arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with the green onions and jalapeno. Press gently to close; Cut each baguette in to four servings.

BANH MI VIETNAMESE SANDWICHES (BáNH MI)

Steps:

• If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
• Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
• Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
• Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
• Grill meat until done and slice.
• Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!