Sunday, March 16, 2008

Sled for Sandwiches

Cincinnati received some snow and an impromptu sledding outing left us cold and famished. We wanted something heavy but spicy enough to thaw our icy bones and found the perfect treat in Gourmet, a Bahn Mi.

It's hard to find comfort food that also dazzles the palate. This sandwich piled high with mellow braunschwagger, roasted chicken, and mayo is brightened with jalapenos, sweet onions, cilantro, and soy sauce. In this Vietnamese fusion treat you will be excited by the spiciness and then pass out from the heaviness of the meat and the comforting aroma of a toasted baguette. Enjoy!

1/2 lb daikon, peeled
1 carrot, peeled
1/2 cup rice vinegar (not seasoned)
1 tablespoon sugar
1 (24-inch) soft baguette
2 tablespoons vegetable oil
1 tablespoon Asian fish sauce
1/2 teaspoon soy sauce
1/4 lb liverwurst
2 fresh jalapeƱos, thinly sliced
1/2 sweet onion, cut into 1/4-inch rings
3/4 cup packed cilantro sprigs
2 cooked chicken breasts from a rotisserie chicken, thinly sliced
Lettuce leaves
2 tablespoons mayonnaise

Preheat oven to 350°F with rack in middle.

Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.

Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.

Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.

Drain slaw in a colander.

Arrange chicken, slaw, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.


Goes very well with a little bit of whiskey or a cold beer.