Picnic Banh Mi Baguette Recipe

Introduction

This Picnic Banh Mi Baguette combines vibrant pickled vegetables, savory pork loin, and rich pâté for a fresh and flavorful sandwich perfect for outdoor meals. Easy to assemble and full of contrasting textures, it’s a delicious twist on a classic Vietnamese favorite.

Ingredients

• 2 bake-at-home sourdough baguettes
• 2 tbsp softened butter
• 100g Morrisons The Best brussels pâté with caramelised shallots
• 8 slices cooked pork loin
• 2 spring onions, finely sliced
• ¼ cucumber, sliced
• handful of coriander, chopped
• 6 tbsp rice vinegar
• 3 tsp caster sugar
• 100g radishes, sliced
• 1 carrot, sliced into matchsticks
• 1 tbsp fish sauce
• 2 limes, juiced
• 1 red chilli, diced
• 2 tsp caster sugar (for the dressing)

Instructions

1. Step 1: Make the pickles by heating the rice vinegar, 2 tablespoons of water, 3 teaspoons of caster sugar, and a pinch of salt in a small pan over low heat until steaming. Place the radishes and carrot in a non-metallic bowl and pour the hot vinegar mixture over them. Let the vegetables pickle for at least 30 minutes.
2. Step 2: Bake the sourdough baguettes according to the pack instructions. While they bake, whisk together the dressing ingredients in a small bowl: fish sauce, lime juice, diced red chilli, and 2 teaspoons caster sugar. Taste and adjust as needed, adding more sugar, lime juice, or fish sauce to your liking.
3. Step 3: Split the baked baguettes in half lengthwise. Spread softened butter evenly over the cut sides, followed by an even layer of the brussels pâté with caramelised shallots.
4. Step 4: Layer the pork loin slices over the pâté, then add the drained pickled vegetables, spring onions, cucumber slices, and chopped coriander.
5. Step 5: Spoon some of the prepared dressing over the filling before closing the baguettes. Serve immediately with extra dressing on the side for dipping.

Tips & Variations

• For added crunch, toast the baguettes slightly before assembling.
• Substitute pork loin with grilled chicken or tofu for a different protein option.
• If you prefer spicier sandwiches, increase the amount of diced red chilli or add a drizzle of Sriracha sauce.
• Use homemade pickles or quick-pickle other vegetables like daikon or carrots for variety.

Storage

Assemble the baguettes just before serving to keep the bread from becoming soggy. Store any leftover pickled vegetables and dressing in airtight containers in the fridge for up to 3 days. Leftover fillings can be refrigerated for up to 2 days, but it’s best to rebake the baguettes fresh each time for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pickled vegetables in advance?

Yes, the pickled vegetables can be made a day ahead and kept refrigerated in an airtight container to deepen their flavor.

What can I use if I don’t have Morrisons Brussels pâté?

You can substitute with any savory pâté or even a soft cheese spread to add richness and creaminess to the sandwich.

Picnic Banh Mi Baguette Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

A vibrant and flavorful picnic-friendly banh mi baguette featuring a crispy bake-at-home sourdough baguette layered with rich Brussels pâté, tender cooked pork loin, and fresh pickled vegetables, finished with a tangy, zesty dressing for an authentic Vietnamese-inspired sandwich experience.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: Baking
• Cuisine: Vietnamese-inspired

Ingredients

Scale 1x2x3x

Baguette and Spread

• 2 bake-at-home sourdough baguettes
• 2 tbsp softened butter
• 100g Morrisons The Best Brussels pâté with caramelised shallots

Meat

• 8 slices cooked pork loin

Pickled Vegetables

• 100g radishes, sliced
• 1 carrot, sliced into matchsticks
• 6 tbsp rice vinegar
• 3 tsp caster sugar
• 2 tbsp water
• Pinch of salt

Fresh Vegetables and Herbs

• 2 spring onions, finely sliced
• ¼ cucumber, sliced
• Handful of coriander, chopped

Dressing

• 1 tbsp fish sauce
• 2 limes, juiced
• 1 red chilli, diced
• 2 tsp caster sugar

Instructions

1. Prepare Pickled Vegetables: In a small pan, gently heat the rice vinegar, 2 tablespoons of water, 3 teaspoons caster sugar, and a pinch of salt over low heat until steaming. Place the sliced radishes and carrot into a non-metallic bowl, pour the hot vinegar mixture over them, and allow to pickle for at least 30 minutes to develop tangy flavors.
2. Bake Baguettes: Following the pack instructions, bake the sourdough baguettes until they are golden and crispy on the outside, ensuring a perfect crust and soft interior.
3. Make Dressing: In a small bowl, whisk together fish sauce, lime juice from 2 limes, diced red chilli, and 2 teaspoons caster sugar. Taste and adjust seasoning by adding more sugar, lime juice, or fish sauce to balance sweet, sour, salty, and spicy notes.
4. Assemble Sandwiches: Once the baguettes have cooled slightly, split them in half lengthwise. Spread softened butter evenly over both halves, then layer generously with Brussels pâté. Add the cooked pork loin slices over the pâté.
5. Add Vegetables and Herbs: Drain the pickled vegetables to remove excess liquid and layer them over the pork. Follow with finely sliced spring onions, cucumber slices, and chopped coriander for freshness and crunch.
6. Finish with Dressing and Serve: Spoon some of the prepared dressing over the fillings inside the baguette. Serve the sandwiches with extra dressing on the side for dipping, enhancing each bite with zesty flavor.

Notes

• Pickling the vegetables in advance enhances their flavor and adds a refreshing tang to the sandwich.
• Bake-at-home baguettes ensure a fresh crust; if unavailable, fresh baguettes from a bakery can be used.
• The pâté adds a rich umami depth; substitutions can include liver pâté or a vegetarian spread for variation.
• Adjust the amount of chilli in the dressing to suit your preferred spice level.
• For a crispier texture, toast the assembled sandwich briefly in a hot pan or grill before serving.

Keywords: banh mi, sandwich, picnic food, sourdough baguette, pickled vegetables, pork loin, pâté, Vietnamese sandwich, easy lunch, quick bake