Two Sandwiches

Well, Thanksgiving’s just around the corner and you know what that means…

Bánh mì and Cheesesteak sandwiches!

Yes, it’s an odd pairing and no, it has nothing to do with Thanksgiving. 

Once again, “Necessity” grabbed hold of the wheel of invention and I just sat back and enjoyed the ride.  Working on Saturdays disrupts my rhythm and I usually wind up feeling out of sorts as I head back home from work.  I didn’t have anything in particular planned for dinner, since this particular Saturday was more like a regular weekday for me.  That changed when I learned that we were expecting guests for dinner.  While I was still at work, I recalled what was in my refrigerator.  We had a small pork loin and a some thinly sliced beef.  Both cuts of meat had been in the refrigerator for several days and they would spoil within a day or two, if not cooked.

It seemed to me that sandwiches would be a good solution.  Quick and easy.  I asked my wife to pick up a couple loaves of French bread at the market and I got straight to work, after I came home from work. 

These sandwich recipes are inspired by two classic sandwiches.   I didn’t set out to make the quintessential version of  either sandwich.  I just wanted to whip up some decent sandwiches. 

I used items that we already had at home, so some improvisation was employed.  I normally wouldn’t use cocktail carrots because they give me the creeps.  They remind me of amputated limbs and they develop a weird white coating on them, as they lose moisture in the refrigerator.  Other than that, they are perfectly fine. 🙂

The key to really good Bánh mì and cheesesteaks relies on the quality of the bread that is used.  We are fortunate to have a grocery store nearby that stocks authentic New Orleans style French bread. 

Bánh mì sandwich

Ingredients:

10 stubby little carrots (cocktail carrots)

1 onion, very thinly sliced

2 cloves of garlic, smashed and sliced thin

¼ rice wine vinegar (or white vinegar)

2 Tbs sugar

1 lb pork loin

2 Tbs ketchup

1 tsp Hoisin sauce

1 tsp soy sauce

2 green onions

¼ cup cilantro leaves

1   24” New Orleans style French bread loaf  (Cartozzo’s Bakery)

¼ cup mayonnaise

1 tsp Sriracha sauce

Directions:

Heat the oven to 400°.

Slice the onions and garlic and grate the carrots.  These all need to be very thin. 

Add the onions and carrots of a bowl and add the rice vinegar and sugar.  Mix together and set aside for an hour.

Slice the green onions lengthwise, very thin. Separate the cilantro leaves from the stems. Set these aside.

In a small bowl, mix the ketchup, Hoisin sauce and soy sauce.  Smear the sauce onto all sides of the pork loin. 

Put the pork loin in a ceramic baking dish and bake in the oven for 30 minutes. 

Remove the pork loin after 30 minutes and loosely cover with a foil tent.  Rest the pork for 15 minutes before slicing.

Slice the pork as thinly as possible.  Return the sliced pork to the baking dish and mix thoroughly with the sauce and baked drippings.  Seal the dish with aluminum foil and keep in a warm place until ready to serve.

Slice the French bread lengthwise.  I chose to cut all of the way through but, I could have cut just deep enough to open the loaf like a book.  Either way is fine. Warm the bread in a 200° oven for 10 minutes.  Pull the bread out when the crust is warm and slightly crisp. 

Mix the mayonnaise and Sriracha in a small bowl.

Slather the mayo mixture on both sides of the warm French bread. 

Arrange the pork on the bottom slice of the bread.

Add sliced green onions.

Top with the pickled onion and carrot mixture.

Sprinkle cilantro on top of the onion and carrot.

With a  bread knife, cut the assembled sandwich into four equal pieces (four 6” sandwiches).

Cheesesteak sandwich

Ingredients:

16 oz Muenster cheese, sliced

1 onion, sliced in ¼” rings

2 cloves garlic

1 tsp olive oil

1 lb thinly sliced beef

1 8oz can sliced mushrooms

8 oz marinara sauce

1   24” New Orleans style French bread loaf 

Directions:

Note:  I used a wok to prepare the onions and sliced steak.  Cheesesteaks are best when cooked quickly at high heat and a hot wok is probably the next best thing to a hot flat top grill. 

Slice the Muenster cheese and set aside.

Slice the onion into ¼” rings.  Set aside.

I used a pre-sliced cut of beef.  The slices are very thin which makes it easy to cut the meat into thin ribbons. 

Slice the meat into ribbons and set aside.

Sauté the onions and garlic in a teaspoon of olive oil.  Remove the onions after they soften. Smash the cooked garlic cloves and mix with the onions.

Stir-fry the beef until no longer pink (about two minutes). Remove and keep warm.

Slice the French bread lengthwise.   Layer the sandwich with the sliced cheese. I added mushrooms to one half of the sandwich.

Bake in a hot oven until the cheese begins to melt.

Remove the bread and top with the cooked beef.  Add the sautéed onions.

Top with warm marinara.

Cut the sandwich into four equal pieces ( four 6” sandwiches).