Grilled Banh Mi Sandwiches

Grilled Vietnamese Banh Mi Sandwiches


Ingredients for the grilled pork

2 pounds ground pork

1 bunch green onions, about 7-8 onions

¼ cup finely chopped fresh cilantro

¼ cup finely chopped fresh basil

1 ½ tablespoons soy sauce

1 tablespoon chili garlic sauce, can be found in the Asian section of most larger grocery stores and at any Asian market

2 tablespoons finely chopped fresh ginger

1 teaspoon sea salt

2 teaspoons sesame oil

cooking spray


Ingredients for the preparing the sandwiches

1/4 cup mayonaise

1 teaspoon Sriracha chile sauce (available at most larger groceries, usually in the Asian section)

Vietnamese Table Salad, can be prepared several hours in advance (except for avocado), covered and refrigerated (add avocado slices right before serving).

Ginger-Sesame Vinaigrette, can be prepared several days in advance

6 small individual size baguettes (or two regular size baguettes, each cut into 3 pieces), purchased or Five Minute Artisan Baguettes


1. Place first 9 ingredients, through the sesame oil,  in a large bowl and mix well (I use my hands - just like for meatballs). Divide into 6  portions, each approximately a generous 1/2 cup. Form into long rectangular shaped patties, slightly larger than your baguettes. These can be prepared 8-10 hours ahead, covered with plastic wrap and refrigerated until ready to grill.


2. Prepare gas grill by heating to medium high. Spray pork patties with cooking spray and place on grill for about 4 minutes per side or until golden brown and cooked through.


3. To make Sriracha Aioli simply combine mayonnaise and Sriracha and mix well.


4. Split baguettes horizontally and spread both sides lightly with Sriracha Aioli. Placed one grilled pork patty on each baguette. Pile Vietnamese Table Salad on top of pork and drizzle with Ginger-Sesame Vinaigrette. Pass extra dressing at the table.


Adapted from a Cuisine at Home recipe


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