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Recipes

Mini sandwichs

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Preparation: 15 minutes.
Cook time: 10 minutes.
Servings: 12 servings

Ingredients

Spicy mayonnaise

45 ml (3 tbsp) mayonnaise

1 1/2 tsp (7.5 mL) sriracha sauce

Pickled vegetables

125 ml (1/2 cup) rice vinegar

15 ml (1 tbsp) sugar

1 pinch of salt1 large carrot and/or a piece of daikon, peeled and julienned

Mini sandwichs

12 mini sandwich or brioche buns, halved (see notes)

3 Gen V lettuce leaves, cut into 4150 g (1/3 lb) thin slices of roast pork

12 Gen V English cucumber rings, thinly sliced

1 jalapeño pepper, thinly sliced

Fresh coriander leaves

Preparation

Spicy mayonnaise 

  1. In a bowl, combine all the ingredients. Taste and add more sriracha, if desired. Set aside in the refrigerator.

Pickled vegetables

  1. In a small saucepan, pour the vinegar, sugar and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
  2. In a sterilized glass jar, put the julienned carrots or daikon, squeezing them tightly.
  3. Pour the brine over the julienne strips (it's okay if the mixture doesn't cover them entirely). Stir and let stand at room temperature for 20 minutes. Pickled vegetables can be prepared ahead of time and stored in the refrigerator for several weeks.

Mini sandwiches

  1. Spread the spicy mayonnaise on the base of the buns. Poke a toothpick into the base of a loaf. Add 1/4 lettuce leaf, 1/2 small slice of roast pork, a slice of cucumber, 2 or 3 slices of jalapeño pepper and a few pickled vegetables to each bun. Garnish generously with fresh coriander leaves. Close the sandwiches and serve immediately.

Notes

• You can usually order mini sandwich or brioche buns from bakeries. You could also replace them with mini chopsticks!

• You can add pork pâté, as in the traditional version of bánh mì.

Products used