If there’s one food I could eat everyday, it would be a Vietnamese Banh Mi sandwich. They’re so good, they even supersede pizza for me, which is really saying a lot! Once I start talking about them, it would seem I can’t stop. I even got sidetracked when I was trying to talk about last week’s Vietnamese Caramel Chicken, and went off on a tangent about Banh Mi. Although that’s partly because I just started using Caramel Chicken in my Banh Mi creations to change it up a bit from my standard favorite of Saté Chicken.
I think it’s the incredible flavor combinations in Banh Mi that keep me coming back for more. You’ve got everything going on in this sandwich:
I like to prep all the ingredients into individual bowls if you’re serving them ‘family style’. But it’s also fun to assemble all the cucumber subs on a board, (stone, marble, or wooden boards all work great) and serve them ‘tapas style’. Budget Tip: Fresh herbs can be pricy depending on the time of year, so if fresh herbs aren’t plentiful, I would go with just cilantro for the biggest flavor, and most cost effective option.
To prepare your cucumber ‘subs’, slice both ends off each cucumber, and cut them in half lengthwise. Then using a spoon, scrape out the seeds and reserve them for another use, (I put mine in this Minty Pineapple Green Smoothie).
For these sandwiches, I used 1 recipe of my Vietnamese Caramel Chicken, but you can also use a recipe of Saté Chicken from my Rainbow Thai Salad.
You may have noticed the gaping absence of bread in this ‘sandwich’ but I promise you that you’re not going to miss it with all the flavor packed elements to these subs! 5 from 1 review
