Picnic Banh Mi Baguette Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/picnic-banh-mi-baguette-recipe/
