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Categories: Fish and Shellfish, Sandwiches

Sardine banh mi

Sardine banh mi
Myung J. Chun / Los Angeles Times

A baguette, still warm from the oven, its golden crust trellised with cracks. Sandwiched inside, a bright green thatch of cilantro and jalapenos, a tangle of pickled carrots and daikon, a smear of pate. Loaded between that, maybe a layer ... Read more

Total time: 20 minutes, plus pickling time for the vegetables | Serves 4
Note: From Diane Cu and Todd Porter.
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 1/2 cup peeled and coarsely grated carrots
  • 1/2 cup peeled and coarsely grated daikon
  • 1 24-inch baguette
  • 4 teaspoons mayonnaise
  • 2 tablespoons pork liver pate
  • 2 (4-ounce) tins sardines in tomato sauce
  • 1 Persian or Japanese cucumber, thinly sliced on the bias into 1/8 -inch rounds
  • 1/4 cup loosely packed fresh mint leaves
  • 1/2 bunch fresh cilantro with stems attached
  • 2 whole jalapenos, thinly sliced
  • Soy sauce to taste

Step 1In large bowl, mix 1 cup of warm water, the vinegar, sugar and salt until dissolved. Add the carrots and daikon and marinate for about 1 hour (or longer, up to 2 days, for more flavor).

Step 2Slice the baguette into 4 (6-inch) sections and halve each lengthwise.

Step 3On each of 4 baguette halves, spread 1 teaspoon mayonnaise and one-half tablespoon pate.

Step 4Add 1 to 2 whole sardines to each sandwich. Mash the sardines, spreading the fish across the baguette with a fork.

Step 5Add 1 tablespoon of pickled carrots and daikon, a few slices of cucumber, several mint leaves, a few sprigs of cilantro and jalapeno slices as desired to each sandwich. Sprinkle with soy sauce and top with the remaining sliced baguette. Serve immediately.

Each serving:
370 calories; 17 grams protein; 44 grams carbohydrates; 4 grams fiber; 14 grams fat; 3 grams saturated fat; 81 mg. cholesterol; 1,390 mg. sodium.
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