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Saturday, July 25, 2015

Klunker's Banh Mi


 Klunker's Banh Mi

It is pretty to look at, and it is pretty to say.  This Vietnamese sandwich is so much more.  It is a flood of flavors.  It explodes in your mouth with so many different flavors.  
I had only ever heard about this sandwich by watching some cooking show on TV.  It always had thinly sliced pork or beef in it too, so I never really thought much about it.  Then one day, my friend Jalaine asked me to make a McDougall approved version.  Well, that was all I needed.  
I took my time making this one, mainly because I wanted it to taste amazing the very first time, and I had never made one before.  I went so far as to bake my own bread for this one.  I have a great recipe here.
A lot of what this sandwich is, can be customized.  I think if you put thought into it, you could do this sandwich many different ways.  Maybe thin marinated tofu, or even saitan.  The key ingredient really for me is the pickled carrots and daikon radish.  You can buy it, or make it. I made my own.  I used this recipe here.
For the meat, I used some fantastic sauteed potobello mushrooms.  I really loved how they tasted.  Just that certain flavor that made it so good.  I also used a fantastic mayo that I posted yesterday.  You can find that here.

Ingredients

1 loaf of French bread (recipe above)
Plant based mayo  (I used the recipe above)
1 large tomato, sliced thin
1 bunch cilantro, just the leafy part
1 red onion, peeled and cut in half, then sliced into thin half moons
lettuce ( I used red leaf)
sliced red or green jalapeno peppers (optional)
pickled carrot and diakon radish (recipe above)

For the meat filling

3-4 large portobello mushrooms, stemmed and gilled, cut into 1 inch slices
3 tablespoons of ponzu (citrus seasoned soy sauce)  This is the brand I got for it.
In a large, nonstick saute pan, over medium heat, add the mushrooms and saute until they are just starting to wilt.  You don't want to have them turn to mush, they should still have some backbone.  Take off heat, and add the ponzu.  Stir around until the mushrooms soak it up.  Set pan aside to cool.  
Assemble your sandwich by cutting the bread to whatever size you want (I wanted half a loaf).  Spread with the mayo and then put down the mushrooms in a single layer, covering the bottom of the bread.  Then load up on the veggies and pickled carrot/daikon.  Top with the cilantro and peppers if you want them. 

Eat right away.  It will be a heavenly mess for sure.  You will love every bite you take. :)
 


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