Best 7 Italian Sausage Banh Mi Vietnamese Sub Sandwich Recipes

BANH MI

Steps:

• Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
• Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
• While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
• Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
• Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
• To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

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.

QUICK ITALIAN SAUSAGE SANDWICHES

Steps:

• Place sausages and water in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook 5-10 minutes longer or until meat is no longer pink; drain. Remove sausages and keep warm., In the same skillet, saute pepper and onion in oil until tender. Return sausages to pan. Stir in spaghetti sauce and basil; heat through. Serve sausages on buns with sauce and cheese.

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.

VIETNAMESE-STYLE SANDWICH: BANH MI

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 pork roll 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.

VIETNAMESE CHICKEN BANH MI SANDWICHES

Steps:

• Cut each sausage in half lengthwise. In a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., Add the hoisin, honey, soy sauce, garlic and five-spice powder to the skillet. Bring to a boil. Cook and stir until garlic is tender and sauce is thickened. Return sausages to pan; toss to coat. , In a small skillet, saute the onion, cabbage and carrots in remaining oil until crisp-tender. Stir in vinegar. Serve sausage in buns with lettuce and onion mixture.

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!