So that idea I had to use my Ginger and Sweet Potato Latkes in a veggie version of a bánh mì resulted in a ridiculously good sandwich.
What knocked this sandwich out of the park for me was the Spicy-Sweet Quick Pickles. I followed the pickle directions from this Catfish bánh mì by Five And Spice recipe and added some heat. Next time I’m at the grocery store I’m definitely scoping out the fish counter to see if they have catfish because the marinade sounds delicious. Plus, I prefer broiled fish over fried.
Moving on. Halfway through making the bánh mì I realized I had forgotten to pick up cilantro. I love cilantro, so I was tempted to stop what I was doing and race back to the store, but I had kind of reached the point of no return in the sandwich making process where everything was done and I was spreading the yogurt sauce on the bread. Next time, and there will be a next time, I’ll probably sub out the mixed greens for cilantro.
Ginger and Sweet Potato Latke Bánh Mì with Spicy-Sweet Quick Pickles, makes one big or two small sandwiches
1 batch of Ginger and Sweet Potato Latkes, recipe found here
Sriracha Yogurt sauce (mix a couple tablespoons plain Greek yogurt with sriracha to taste)
Handful of baby mixed greens, washed
1/2 ripe avocado, sliced
smal pile of Spicy-Sweet Quick Pickles (recipe below)
6-inch portion of baguette, left whole or cut into two 3-inch portions, toasted
Pickle Ingredients, makes about 2 cups pickled veggies:
3 medium carrots, peeled
4 quarter-sized red radishes, washed
1/2 medium cucumber, peeled
1 cup apple cider vinegar
1/2 cup water
1 Tbs. kosher salk
2 Tbs. honey
1/2 tsp. dried chili pepper flakes
1. For the pickles combine vinegar, water, salt, honey, and chili pepper flakes in a container with a lid and about a 3 or 4 cup capacity (I used a Gladware thing. Use whatever is handy). Slice the radishes into thin rounds. Cut the cucumber in two, scoop out the seed with a spoon, and cut into thin half moons. Use a vegetable peeler and peel the carrots into thin, noodle-esque strips. Put the veggies into the pickling brine and let sit for at least 30 minutes before using. Pickles will last in the refrigerator for a few days. If you finish the pickles before then, don’t throw out the brine! You can reuse it again for a new batch. Discard the brine when it becomes cloudy.
2. Smear each piece of toasted baguette with a healthy dollop of sriracha yogurt. Use more or less depending on your liking.
6. Put sliced avocado on top of the yogurt sauce on the top slice of baguette.
7. Put the sandwich together and serve with a nice, cold beverage. I cracked open my last Yuengling, which I can’t buy in Indiana, for this sandwich. Yeah, IT’S THAT GOOD.