A take on the traditional baguette banh mi sandwich using Knead Turkish loaf. With a choice of protein.
- Finely slice some Naturally Organic carrot. In a bowl mix 1 cup of water, ¼ cup of white wine or rice wine vinegar and 1 tablespoon of sugar and stir until dissolved. Add your sliced carrots and set aside to pickle.
- In a small bowl mix a dollop of mayonnaise with some Bao Down Hot Sauce and some lemon juice. And mix to combine. Season to taste.
- Slice the Knead turkish loaf into thick slices and light toast in a pan on both sides until slightly crispy.
- Spread the both sides of the toasted bread slices with the chilli lemon mayonnaise and top with your protein of choice, the pickle carrots and stuff with fresh Umthunzi coriander and tuck in.
- Flatten the Elgin chicken breast between two pieces of grease proof paper with a rolling pin or a bottle until thin and flat. Place a pan over a medium-high heat with a drizzle of oil . Pat the chicken breasts dry with some paper towel and season well When the pan is hot, add some crushed Ganico garlic and some grated ginger and fry with the chicken until cooked through and golden on both sides. Remove from the pan and cut into slices once cool enough to handle.
Asian beef patty
- In a bowl mix the Frankie Fenner beef mince with some crushed Ganico garlic and some grated ginger and season well. Form into flat patties the same size as your bread slices. Place a pan over a medium-high heat with a drizzle of oil . When the pan is hot, fry with the beef patties on either side until cooked through and golden.
- Place a pan over a medium heat with a drizzle of oil. Pat the plant based meatballs dry with some paper towel. When the pan is hot, add some crushed Ganico garlic and some grated ginger and fry with the meatballs for mins until heated through and starting to crisp up.
- Cut the Umthunzi Aubergine into steaks, similar size to the bread slices. Sprinkle the slices with salt on both sides and leave in a colander for 15 mins to remove the bitter juices. Lightly rinse the salt off the slices and pat dry with a paper towel. Place a pan over a medium heat with a drizzle of oil. When hot, add some crushed Ganico garlic and some grated ginger and cook for 1 minute, then lay out the eggplant slices so they do not overlap and can cook evenly. Season with salt and pepper. Cook for 3-4 minutes on each side until cooked through and golden.
Banh Mi literally translates to bread, meaning a baked food containing wheat. However, this term has also become the go-to name for the famous Vietnamese sandwich, served in a French baguette with a mix of meats and vegetables.