Super Bowl Banh Mi
Super Bowl Sunday (S.B.S.) is upon us—a day when two cities in our great nation care about football and everyone else just wants to watch commercials and eat and drink to excess. It's almost better than the 4th of July. I like to separate my S.B.S. eating: for the first half of the game, it's an assortment of small bites, usually dippables. Nothing says football like shoveling salty tortilla chips into your mouth while you argue with your friends about whether Manning or Brady is the GOAT. You may not agree on that, but you're definitely going to agree that Crack Dip/guacamole/queso/literally anything is delicious on a chip.
I eat my main S.B.S. meal during half time, which means that I either have to stop hanging out with everyone to get it prepped in the first half, or I have to serve something that's quick to make. A few weeks back, I had a vision inspired partially by The Hill Topper Project (more on that soon), Bolyard's Meat & Provisions, and Mai Lee.
The greatest, freshest sandwich on earth is the Vietnamese Banh Mi. All those fresh and pickled veggies, a nice level of heat from sriracha and jalapenos, and meat—it's the perfect balance of healthy and gluttonous.
Time is of the essence at half time (and you're already buzzed), so rather than deal with heating up pork shoulder, meatballs, or whatever, my advice is simple: go to your favorite butcher and get any or all of the cured and cooked meats available. Spicy coppa? Yes, please! Nduja? Of course! Put them on your counter. Let your lazy ass friends make their own sandwiches for once! You don't have to worry about if Jerry likes jalapenos or if Andrew prefers roasted turkey to mortadella. Let them be big boys and do it themselves.
Make a Super Bowl Sunday Banh Mi station. You're the GOAT now.
Yield: 4 | Prep: 1 hour | Cook: 5 Min | Total: 1 hour and 5 minutes
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2 C carrots, julienned 1/4 C unseasoned rice vinegar 1/4 C sugar 1 T salt
2 C cucumbers, thinly sliced 3 jalapenos, thinly sliced 1 C mayo 1/4 C sriracha 4 baguettes mortadella porchetta di testa 1 cilantro bunch
Combine the rice vinegar, sugar, and salt in a bowl and stir. Put in carrots and leave for at room temperature for 1 hour.
If you don't know how to julienne carrots, watch this.
Do I actually have to explain this part? Take your mayo. Pour in the sriracha. Stir it using a utensil (like a fork or spoon!) or your fingers. Not spicy enough? Add more sriracha. Too spicy? Don't put much on your sandwich.
Cut baguettes into proper portions. You know how much you and your friends can each eat. The same sentiment goes for all ingredients on the sandwich—you can load up on meat! Right now, you are the world's greatest sandwich artist.
If you're in St. Louis, La Bonne Bouchee makes a great soft baguette, but whatever bread you like will work.
Begin by layering on your meat of choice. I used Bolyard's Meat and Provisions mortadella (thickly cut) and porchetta di testa. Any combination will work. You can even use an omelet or tofu, if you're trying to be healthy. I also highly recommend trying Gioia's Hot Salami.
Once you're happy with the amount of meat between your buns, add cucumbers, jalapenos, carrots, and a few sprigs of cilantro.
Slather the top bun with sriracha mayo. Put top bun on sandwich.[/two_third_last]
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