Prosciutto and Pork Banh Mi

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5 from 5 votes

Prosciutto and Pork Banh Mi

Prosciutto, slow roasted pork, and a pile of pickley vegetables makes this sandwich something to daydream about.

Prep Time30

Cook Time0

Marinating Time1

Total Time1 30

Course: Main Course

Cuisine: Southeast Asian

Servings: People

Author: Katie Workman

Ingredients

For the Slaw

½ cup shredded carrot
½ cup halved and very thinly sliced seeded cucumber
¼ cup shredded daikon radish
¼ cup slivered or chopped scallions
2 tablespoon unseasoned rice vinegar
1 tablespoon fish sauce
Kosher salt and freshly ground black pepper to taste
2 tablespoons torn fresh mint leaves
2 tablespoons fresh cilantro leaves optional

For the Spicy Mayo

⅓ cup mayonnaise
1 tablespoon gochujang Sriracha or other hot chili sauce (or to taste)
½ teaspoon fresh lime juice

For the Sandwiches

4 6-inch pieces baguette
8 thin slices cooked pork roast or loin warm or at room temperature (about 3/4 pound total)
4 large thin slices Prosciutto di Parma
1 cup baby arugula

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Instructions

In a large bowl combine the carrot, cucumber, daikon, scallions, vinegar, fish sauce, and salt and pepper. Stir to combine. Then (ideally) refrigerate for 1 to 2 hours to let the vegetables pickle slightly. Stir in the mint and cilantro.
In a small bowl combine the mayonnaise with the hot chili sauce, and the lime juice. Season with a bit of salt.
When you are ready to assemble and serve the sandwiches, halve the baguette lengthwise. Place ¼ of the pork on the bottom of the baguette, cutting the pork to fit the baguette. Layer on some of the slaw, then drape a pieces of prosciutto over the slaw. Top with ¼ of the arugula. Swipe the top of the baguette with the spicy mayo and place the bread on top.

Notes

Note:

The cilantro is, as it always is, optional, since there are lovers (me and Charlie) and haters (Gary and Jack) in every crowd. Play around with the herbs, too – chervil is great, so is basil.

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