Bahn Mi by Gigi Stewart, M.A.

Shopping List

For the Pickled Daikon Slaw:

• ½ teaspoon salt
• ½ cup carrot, julienned strips
• ½ cup daikon radish, julienned strips (if you cannot find Daikon, substitute an equal amount of young turnip)
• ¼ cup granulated sugar
• ½ cup water
• ½ cup apple cider vinegar

For the Sandwich Spread:

• 3 Tablespoons mayonnaise
• ½ Tablespoon gluten-free soy sauce (or coconut aminos if also soy-free)
• ¼ teaspoon garlic powder

For the Sandwiches:

• ¾ pound sliced roast pork (from the deli; allow 3 ounces per serving)
• 4 individual sized gluten-free baguettes
• English cucumber, peeled and sliced lengthwise into thin strips
• 1 jalapeno pepper, seeds removed
• 1 bunch cilantro, washed

Instructions

1. Prepare the Pickled Daikon Slaw first: Place vegetables in a glass bowl and sprinkle with salt; toss and set aside for 30 minutes.
2. Rinse vegetables in a colander; allow to drain there while you combine sugar and vinegar in the bowl (that previously held the vegetables and that you have rinsed).
3. Stir vinegar and sugar until sugar begins to dissolve, then add water and the drained vegetables. Toss to coat vegetables, cover well and refrigerate until ready to use.
4. If you’re using frozen baguettes (like Udi’s), prepare those now according to package directions, then cut in half, split and set aside.
5. In a small bowl, whisk together sandwich spread ingredients.
6. To assemble sandwiches, spread desired amount of sandwich spread on one side of half the baguette pieces. Top with roast pork, vegetables and slaw, remaining half of baguette, then serve.