Bangin’ Banh Mi Bites with Smoky Chili Mayo

Allergens

Eggs, Gluten, Soy

Ingredients

• 4 small French baguettes, sliced lengthwise but not all the way through
• 1/2 cup mayonnaise
• 1 tablespoon Sriracha
• 1 tablespoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1/4 cup pickled carrots and daikon radish
• 1/2 cup fresh cilantro leaves
• 1/2 pound thinly sliced deli ham or roast pork (optional)
• 1/2 pound thinly sliced headcheese or bologna (optional)

Instructions

1. In a small bowl, mix together the mayonnaise, Sriracha, smoked paprika, garlic powder, onion powder, salt, and pepper until well combined. Set aside.
2. Toast the baguettes in a preheated 350°F (175°C) oven for 5 7 minutes or until golden brown. Remove from oven and let cool slightly.
3. Spread a generous layer of smoky chili mayo onto each baguette half.
4. If using, evenly distribute the ham or roast pork slices among the bottom halves of the baguettes. Add slices of headcheese or bologna if desired.
5. Top with pickled carrots and daikon radish for tangy crunch.
6. Sprinkle on fresh cilantro leaves and place the top half of each baguette onto your creation.
7. Cut each sandwich into 4 6 bite sized pieces, depending on preference.
8. Serve immediately and enjoy the sensory explosion of flavors!

Chef’s Insight

Don't be afraid to get creative with the fillings - try adding pickled vegetables, cucumber slices, or even a sliver of jalapeño for extra heat!

Notes

For a truly authentic experience, serve these bite-sized banh mi with a side of fresh summer rolls or crispy Vietnamese spring rolls.