Mortadella Banh Mi
We’ve taken some liberties here with our Mortadella banh mi. The classic version of this Vietnamese sandwich features a smear of liver pâté on a baguette as its only ingredient. But as people tinkered with their own versions, virtually any sort of protein was acceptable, and the addition of crunchy vegetables, fragrant herbs, and pepper slices only elevated the experience. All in all, the combo of salty meat, pickled vegetables, and a scattering of herbs with a little mayo on a baguette is one of life’s happiest moments.
Directions
For the pickled carrots and daikon
Combine the vinegar, water, salt, and sugar in a medium bowl. Add the vegetables and let stand to pickle and soften, 30 minutes to 1 hour.
For the sandwich
Crisp the pancetta in a large skillet for about 12 minutes, flipping halfway through. Remove to a paper-towel-lined plate.
For assembly
Slice the baguette sections horizontally. Spread half of the mayonnaise on one of the cut sides of a baguette piece and spread half of the pâté on the other. Layer 3 slices Mortadella, 4 slices Pancetta, 3 cucumber slices, 1 tablespoon cilantro leaves, 8 mint leaves, and half the pickled carrots and daikon. Top with half the serrano slices. Close the sandwich. Repeat to make the second sandwich.
