ITALIAN SAUSAGE BÁNH MÌ

The classic Vietnamese bánh mì is a masterpiece, but rounding up traditional ingredients, especially specialty meats like chả lụa pork might be a bit of a hassle. Our shortcut uses everyday Italian sausages, seared in our Garlic EVOO and finished with a honey-soy glaze. Pickled veggies are classic bánh mì additions and our white balsamics make quick work of carrots and daikon radish while our Lime EVOO turns ordinary mayo into a citrusy spread. All the crunch, tang and freshness that make a bánh mì irresistible. 

INGREDIENTS:

Quick-Pickled Vegetables:

1 cup carrots, finely shredded or julienned 
1 cup daikon radish, finely shredded or julienned
1/4 cup Sicilian Lemon balsamic (or Honey Ginger)
1/4 cup warm water
1/2 tsp salt

Sausage & Glaze:

4 sweet Italian sausages
2 tbsp Garlic EVOO
2 tbsp soy sauce
2 tsp honey

Sandwich Assembly:

1 baguette (24"-30")
1/2-3/4 cup mayonnaise
1-2 tbsp Lime EVOO
1 English cucumber, thinly sliced lengthwise into ribbons
1 cup fresh cilantro leaves, no stems

DIRECTIONS

In a small bowl, whisk together the Sicilian Lemon or Honey Ginger balsamic, warm water and salt. Add the shredded carrots and daikon, tossing thoroughly to coat. Let stand for 15–20 minutes, tossing occasionally to ensure the vegetables pickle evenly.

Heat the Garlic EVOO in a large skillet over medium heat. Add the whole Italian sausages, keeping the casings intact. Cook, turning occasionally, for 12–15 minutes until evenly browned and cooked through to 160°F (71°C). Reduce heat to low, add the soy sauce and honey, and turn the sausages in the glaze for about 1 minute until glossy and lightly caramelized.

In a small bowl, whisk the mayonnaise with the Lime EVOO until smooth and creamy.

Cut the baguette into four equal sections crosswise, then split each section lengthwise without cutting all the way through. Warm in a 350°F (175°C) oven for 2–3 minutes until the crust is crisp.

Spread mayo generously on both inside halves. Place sausage on half, then layer with cucumber ribbons, pickled veggies, cilantro leaves over the sausage. Press gently together and serve immediately.