I have been dying to make a Bahn Mi Sandwich for ages. I feel like they are amazing and fresh and delicious, but alas, I have never had a really good one in a restaurant. (If you know of a great one near Seattle, please let me know!!) But I was presented with the most wonderful opportunity to finally make one with the launch of another friends new book “The Ultimate Panini Press Cookbook” by Kathy Strahs. Kathy writes the blog Panini Happy and now this cookbook, where there are drool worthy Panini sandwiches as well as genius and unconventional ideas for using a Panini maker. Kathy makes everything from grilled pork for these Bahn Mi’s to ice cream cones- pretty cool.
THIS CONTEST IS CLOSED!!
THE WINNER IS :
|# 29 Marnely Rodriguez-Murray
Submitted on 2013/09/09 at 7:46 am
“I love a Caprese Panini!”
The book is so much fun that I have decided to not only give away a copy of “The Ultimate Panini Press Cookbook” but also a De’Longhi CGH800 Contact Grill and Panini Press. Because you certainly need the Panini Press to go with the book! Right? All you have to do is leave a comment below about your favorite type of Panini sandwich to enter to win this fun package
If you want extra chances to win leave a SEPARATE comment for any of these things.
1) on Twitter RT come win a copy of @KathyStrahs new book “The Ultimate Panini Press” AND a fancy Panini Press @HeatherChristo #giveaway
2) follow me on facebook
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4) follow me on instagram
Contest ends Sunday morning at 9AM ET. Winner will be chosen at random and announced here and via facebook on Sunday afternoon. While I received a copy of this book for review, all opinions are my own and I am giving away the book and the Panini press ☺
Ok, out of a little over 200 recipes, there were tons of delicious options, but again my unfulfilled fascination with Bahn Mi won out and I just had to make this sandwich! I made a few changes out of necessity. Like I don’t eat mayo (I know you already know this). The original recipe calls for mayo on these sandwiches, and that is totally an option! I subbed it out for an easy spicy siracha mustard which I loved.
I also used my quick spicy pickled cucumber recipe for the carrots. Kathy also has a delicious pickled carrot and daikon radish recipe, but I was impatient to shove this sandwich in my mouth, so I went for my quick recipe. The whole sandwich is incredible. I loved the marinade on the grilled pork and the freshness of the cilantro and jalapeno with the pickled carrots and spicy mustard. Plus a nice soft French roll completes the sandwich and mellows the spiciness and strong flavors. Totally delicious!
Recipe: Bahn Mi Sandwich
- 1 recipe Marinated Grilled Pork (Recipe Below)
- 1 soft French Baguette, cut into 4 portions or 4 mini baguettes
- 5 tablespoons siracha mustard
- 1 recipe pickled Carrots
- 2 jalapeno peppers, thinly sliced
- Handful of fresh cilantro
- Marinated Grilled Pork
- 3 tablespoons fish sauce
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- ½ teaspoon sesame oil
- 1 tablespoon packed brown sugar
- 2 tablespoons reduced sodium soy sauce
- 2 garlic cloves, minced
- ½ teaspoon grated fresh ginger
- ½ teaspoon freshly ground black pepper
- 1 pound pork tenderloin, sliced into ½ inch thick medallions
- Fast Pickled Carrots
- -2 large Carrots, peeled and cut into matchstick sized pieces
- -1 cup rice wine vinegar
- -¼ cup sugar
- -2 tsp kosher salt
- -¼ tsp crushed red pepper flakes
- Siracha Mustard
- 4 tablespoons good quality grainy mustard
- 3 teaspoons siracha
- For the Marinated Grilled Pork:
- 1. Whisk together the fish sauce, honey, vegetable and sesame oil, brown sugar, soy sauce, garlic, ginger and black pepper in a small bowl until well combined.
- 2. Place a few pork tenderloin medallions in between sheets of parchment or plastic wrap and gently pound them ¼” flat with a meat pounder or rolling pin. Set aside and repeat with the remaining medallions. Place the medallions in a Ziploc bag and pour in the marinade. Seal the bag and shake it around to fully coat the pork. Marinate the pork in the refrigerator for 30 minutes.
- 3. Heat the Panini press to medium high heat. Working in batches, grill the pork with the lid closed until the pork is cooked through, about 2 minutes. Use tongs to transfer the meat to a plate and then tent the pork with foil to keep it warm.
- For the Fast Pickled Carrots
- 5. Warm the rice wine vinegar, sugar, salt and red pepper flakes in a small saucepan. When you have brought it to a simmer, whisk well to make sure that the sugar and salt have disintegrated.
- Transfer it to a bowl and let it cool completely. Add the carrots and refrigerate until ready to serve.
- For the Siracha Mustard:
- 6. In a small bowl mix together the grainy mustard and the siracha. Set aside.
- For the Bahn Mi:
- Split a baguette portion without cutting all the way through (leave a hinge intact). Spread a generous tablespoon of the siracha mustard on the bread. Fill each sandwich with pork, pickled carrots, jalapeno and cilantro.
Preparation time: 40 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4