Best 9 Sausage Banh Mi Sandwich Recipes

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The sausage banh mi sandwich, a Vietnamese delicacy, is a delightful and flavorful combination of sweet, spicy, and savory elements, all wrapped up in a crispy baguette. This delectable sandwich has become a beloved dish worldwide, enjoyed for its unique blend of textures and tastes. Whether you're a seasoned foodie or a home cook looking for an exciting new recipe, this guide will take you through the steps of creating the perfect sausage banh mi sandwich, ensuring a truly unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

BANH MI



Banh Mi image

A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.

Provided by metzstar

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 2

Number Of Ingredients 15

½ cup rice vinegar
¼ cup water
¼ cup white sugar
¼ cup carrot, cut into 1/16-inch-thick matchsticks
¼ cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
¼ cup thinly sliced white onion
1 skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
¼ cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime

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.

Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g

BANH MI SANDWICH



Banh Mi Sandwich image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 22

2 tablespoons safflower oil
1/4 cup soy sauce
2 tablespoons fish sauce
1 2-inch piece ginger, minced (2 tablespoons)
3 cloves garlic, minced
1 large shallot, minced (3 tablespoons)
2 tablespoons finely chopped palm sugar (or brown sugar)
1/2 teaspoon ground black pepper
3/4 pound pork tenderloin, cut crosswise into 1-inch pieces
3/4 cup white vinegar
2 tablespoons granulated sugar
1 teaspoon coarse salt
1 cup julienned carrot
1 cup julienned daikon radish
1 long baguette
1/3 cup mayonnaise
1 teaspoon sambal oelek chili paste
6 ounces pork pate, sliced
4 ounces black forest ham, thinly sliced
1/3 English cucumber, cut into 8 spears
8 cilantro sprigs
1 jalapeno, thinly sliced

Steps:

  • In a medium bowl, combine safflower oil, soy sauce, fish sauce, ginger, garlic, shallot, palm sugar, and black pepper. Add pork tenderloin to marinade, stir to evenly coat, and let stand 30 minutes.
  • In a small saucepan, bring vinegar, granulated sugar, and salt to a boil, stirring to dissolve sugar. Add carrots and daikon to saucepan, remove from heat, and cool to room temperature, about 20 minutes.
  • Preheat grill pan over high heat. Grill pork, turning once, until a meat thermometer inserted into the center of the pork registers 145 degrees, about 4 minutes total. Remove pork from grill and thinly slice.
  • Preheat broiler with rack in upper third of oven. Halve baguette lengthwise and place in oven cut side up. Broil until toasted and brown around edges, 2 minutes.
  • In a small bowl, combine mayonnaise and sambal oelek and spread evenly across bottom of baguette. Top with pate, ham, and grilled pork. Distribute cucumber spears, carrot and daikon pickle, cilantro sprigs, and jalapenos evenly over meats.
  • Close baguette, cut into 4 to 6 portions, and serve.

BANH MI MEATBALL SANDWICH RECIPE BY TASTY



Banh Mi Meatball Sandwich Recipe by Tasty image

Here's what you need: daikon radish, carrot, jalapeñoes, sugar, salt, sesame oil, rice vinegar, ground pork, fresh cilantro, scallion, garlic, fish sauce, siracha, sugar, salt and pepper mix, cornstarch, baguette, sriracha mayonnaise, fresh cilantro

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 19

1 ½ cups daikon radish
1 ½ cups carrot
2 jalapeñoes
2 tablespoons sugar
½ teaspoon salt
2 teaspoons sesame oil
3 tablespoons rice vinegar
1 lb ground pork
2 tablespoons fresh cilantro, chopped
1 scallion, chopped
3 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon siracha
2 teaspoons sugar
salt and pepper mix, to taste
1 tablespoon cornstarch
baguette
sriracha mayonnaise
fresh cilantro

Steps:

  • Combine the pickled carrot and daikon ingredients in a mixing bowl. Set aside and let them pickle for at least an hour.
  • Combine all of the banh mi meatball ingredients in a large mixing bowl. Form ping pong sized meatballs. Pan fry until browned on all sides and cooked all the way through.
  • Put together the sandwich. Smear a layer of Sriracha mayo on one half of the baguette, add the meats, a few of the pickled carrots and daikon and some fresh cilantro. Top with other half of baguette.
  • Enjoy!

Nutrition Facts : Calories 423 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 1 gram, Protein 30 grams, Sugar 13 grams

ROASTED PORK BANH MI (VIETNAMESE SANDWICH)



Roasted Pork Banh Mi (Vietnamese Sandwich) image

I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 32m

Yield 1

Number Of Ingredients 12

¼ cup julienned (2-inch matchsticks) daikon radish
¼ cup julienned (2-inch matchsticks) carrots
1 tablespoon seasoned rice vinegar
¼ cup mayonnaise
1 teaspoon hoisin sauce, or to taste
1 teaspoon sriracha hot sauce, or more to taste
1 crusty French sandwich roll
4 ounces cooked pork roast, thinly sliced
2 ounces smooth pate, thinly sliced
6 thin spears English cucumber, diced
6 thin slices jalapeno pepper, or more to taste
¼ cup cilantro leaves

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
  • Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
  • Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
  • Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
  • Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

Nutrition Facts : Calories 1263.1 calories, Carbohydrate 91.3 g, Cholesterol 187.9 mg, Fat 75.9 g, Fiber 6.8 g, Protein 54.2 g, SaturatedFat 17 g, Sodium 1994.4 mg, Sugar 9.5 g

BREAKFAST BANH MI SANDWICH WITH EGGS AND SAUSAGE



Breakfast Banh Mi Sandwich with Eggs and Sausage image

It's easier than you think to make homemade sausage for this Vietnamese take on the egg sandwich. No need to mess with casings; just mix ground pork with seasonings, form into patties, and pan-fry.

Categories     Sandwich     Egg     Pork     Breakfast     Sausage     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 22

For the sausage:
2 teaspoons minced scallion (white part only)
2 teaspoons minced ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons red-pepper flakes
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon fresh thyme leaves
3/4 teaspoon fish sauce
1 1/4 pounds ground pork
For the sandwich:
2 tablespoons vegetable oil, divided
8 large eggs
1 baguette, cut into four segments, split on one side, toasted
Mayonnaise, for serving
Sambal or hot sauce, for serving
Kosher salt
Freshly ground black pepper
1 avocado, pitted and sliced
1 jalapeño, seeded and julienned, to taste
Cilantro and mint leaves, for serving

Steps:

  • In a large bowl, combine all of the sausage ingredients except for the ground pork until evenly mixed. Add the pork and mix, using your hands, until the mixture is combined. Form into eight patties, using 1/3 cup pork mixture per patty.
  • In a large skillet over medium heat, heat 1 tablespoon oil. Working in two batches, cook the sausage patties until cooked through and lightly browned, about 2 minutes per side, adding 1 tablespoon oil for the second batch. Set sausage patties aside on a plate and pour off all but 2 tablespoons of fat from the skillet.
  • Heat the skillet to medium-high and fry the eggs in batches until desired doneness.
  • Spread the baguette halves open like a book, and spread insides with mayonnaise. Spread the top side with sambal, if desired. Place 2 fried eggs on the bottom side of each sandwich, and top with 2 sausage patties. Garnish with avocado, jalapeño, cilantro, and mint and serve.

VIETNAMESE-STYLE SANDWICH: BANH MI



Vietnamese-Style Sandwich: Banh Mi image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
Kosher salt
1 teaspoon vegetable oil
1 tablespoon finely chopped onion
6 ounces ground pork
1 tablespoon roast pork seasoning mix*
Pinch garlic powder
Pinch ground black pepper
Four 10-inch baguettes
Mayonnaise, as needed
8 thin slices Vietnamese-style pork roll (cha lua), or bologna
8 slices Vietnamese-style salami, or ham or turkey
4 teaspoons soy sauce
1/2 cup fresh cilantro sprigs
1/4 medium English cucumber, cut lengthwise into 4 slices
Freshly ground black pepper
Asian-style chili oil, to taste, optional

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.

BANH MI VIETNAMESE SANDWICHES (BáNH MI)



Banh Mi Vietnamese Sandwiches (Bánh Mi) image

These are excellent and rival anything you would get at a Vietnamese sandwich shop. If you use sourdough for the baguette, it gives it a nice tang. Feel free to use meat leftover from another meal, especially one that contained Asian flavors. Thanks to Mersaydees for putting this recipe in her best of 2008 cookbook and Nancy for including this in her best of 2017!

Provided by Maito

Categories     Lunch/Snacks

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts (or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
1 carrot, thinly sliced lengthwise
1 daikon radish, 4 inch piece, thinly sliced lengthwise
1/2 teaspoon salt
4 teaspoons sugar, divided use
3 tablespoons white vinegar
2 tablespoons water
1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
mayonnaise or light mayonnaise
soy sauce
fresh cilantro
1/2 cucumber (shredded or thinly sliced lengthwise)
1 jalapeno, seeded, cut into matchsticks (or use a serrano or add some seeds, if you want it hot)
2 tablespoons mirin
1/2 tablespoon soy sauce
1/2 teaspoon fish sauce
1/4 cup rice vinegar
1 tablespoon lime juice
1/2 teaspoon garlic, minced
1/2 teaspoon sweet chili sauce
1/2 tablespoon teriyaki sauce
1 tablespoon sake
1 green onion, white part only, sliced

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!

ITALIAN SAUSAGE BANH MI (VIETNAMESE SUB SANDWICH)



Italian Sausage Banh Mi (Vietnamese Sub Sandwich) image

All of the flavors go so well together...Sweet, spicy, nutty and fresh. It's refreshing and satisfying. I also made it easy by preparing it in the oven. You can make this on the stove top in a frying pan if you prefer. Turkey sausage is great too, I didn't list it or the oblong crusty bread rolls because food.com doesn't calculate the calories for them. The sriracha is optional because it is a 6th contest ingredient.

Provided by Engrossed

Categories     < 30 Mins

Time 30m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 12

4 links Italian sausages, uncooked (sweet or hot)
1 sweet onion, sliced
1 bell pepper, sliced (I used 4 colors already sliced from Trader Joe's)
4 ounces reduced-fat swiss cheese, sliced (4 slices)
cooking spray
salt and pepper, if desired
1 French baguette, uncut (cut into four 8-inch portions or four 8-inch oblong crusty bread rolls)
1 -2 cup baby arugula
1/4 cup Best Foods Mayonnaise
1 -2 teaspoon hot chili sauce, sriracha (optional if you like it spicy)
1/4 cup fresh basil, chopped
1 fresh garlic clove, minced

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.

Nutrition Facts : Calories 458.2, Fat 29.4, SaturatedFat 9.8, Cholesterol 61, Sodium 1296.8, Carbohydrate 21.5, Fiber 1.6, Sugar 4.5, Protein 26.8

VIETNAMESE CHICKEN BANH MI SANDWICHES



Vietnamese Chicken Banh Mi Sandwiches image

My version of the classic Vietnamese sandwich combines the satisfying flavor of chicken sausage with tangy vegetables pickled in rice vinegar. Stuff the ingredients in a hoagie bun and lunch is ready to go! -Angela Spengler, Niceville, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 package (12 ounces) fully cooked spicy chicken sausage links
2 teaspoons olive oil, divided
1/3 cup hoisin sauce
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
1 garlic clove, minced
1/4 teaspoon Chinese five-spice powder
1 medium onion, thinly sliced
1/2 cup shredded cabbage
1/2 cup shredded carrots
2 teaspoons rice vinegar
4 hoagie buns, split
4 lettuce leaves

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.

Nutrition Facts : Fat 15 g fat (3 g saturated fat), Cholesterol 66 mg cholesterol, Sodium 1,331 mg sodium, Carbohydrate 57 g carbohydrate, Fiber 3 g fiber, Protein 25 g protein.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the sandwich will be. Look for fresh, flavorful bread, sausage, vegetables, and herbs.
  • Don't be afraid to experiment: There are many different ways to make a bánh mì sandwich. Feel free to adjust the ingredients to your liking. You could try using different types of bread, sausage, vegetables, or sauces.
  • Make it your own: The best bánh mì sandwich is the one that you enjoy the most. So feel free to get creative and make it your own.

Conclusion:

The bánh mì sandwich is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With its combination of flavors and textures, the bánh mì sandwich is sure to satisfy everyone. So next time you are looking for a quick and easy meal, give the bánh mì sandwich a try. You won't be disappointed.

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