Deli Ham Banh Mi
with pickled vegetables / coriander roasted broccoli

Name: Deli Ham Banh Mi
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 3 oz Cucumbers, thinly sliced; 3 oz Carrots, thinly sliced; 3/4 cup Water; 1 1/2 Tbsp Sugar; 1 1/2 tsp Salt; 1/2 cup Vinegar, rice; 1 cup Cilantro, fresh, can include some tender top parts of stems; 1 Baguette, gluten-free, sliced down the center (look for a soft-style gluten-free loaf of bread; sub small gluten-free rolls, 1 / serving); ~1 1/2 cups Pickled Carrots and Cucumbers (ingredients listed separately); ~1/3 cup Sriracha Mayo (ingredients listed separately); 12 oz Ham, deli-sliced; 1/3 cup Mayonnaise; 1 tsp Sriracha, more or less, to taste; 2 tsp Lime juice; 1 lb Broccoli, florets; 1 Tbsp Oil, cooking; 1 tsp Coriander, ground; 1 tsp Lime juice

Active: 30 Total: 60

Original GF Paleo Vegetarian

Vietnamese-inspired Banh Mi Sandwiches are always a favorite in our community, but this version might be our simplest yet, thanks to using deli-sliced ham. Just be sure to make your pickles ahead of time so they're ready to go when you want to assemble the sandwiches.
Smarts: Slice the carrots very thin so that they are easy to bite through when layered on the sandwiches. You can also slice the cucumbers and carrots into thin matchsticks if you prefer.

Proteins

Deli meat

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Pickled Carrots and Cucumbers:

Cucumbers - 3 oz , thinly sliced
Carrots - 3 oz , thinly sliced
Water - 3/4 cup
Sugar - 1 1/2 Tbsp
Salt - 1 1/2 tsp
Vinegar, rice - 1/2 cup

Deli Ham Banh Mi:

Cilantro, fresh - 1 cup , can include some tender top parts of stems
Baguette, gluten-free - 1 , sliced down the center (look for a soft-style gluten-free loaf of bread; sub small gluten-free rolls, 1 / serving)
Pickled Carrots and Cucumbers (ingredients listed separately) - ~1 1/2 cups
Sriracha Mayo (ingredients listed separately) - ~1/3 cup
Ham, deli-sliced - 12 oz

Sriracha Mayo:

Mayonnaise - 1/3 cup
Sriracha - 1 tsp , more or less, to taste
Lime juice - 2 tsp

Coriander Roasted Broccoli:

Broccoli - 1 lb , florets
Oil, cooking - 1 Tbsp
Coriander, ground - 1 tsp
Lime juice - 1 tsp

Prep

Make pickles - Thinly slice cucumbers and carrots. Press them gently into a jar or small bowl. Combine water, sugar, and salt in a microwave-safe bowl and heat until sugar and salt dissolve. Stir vinegar into sugar-salt mixture. Pour liquids over vegetables. Refrigerate for at least 30 minutes and up to 5 days. (Can be done up to 5 days ahead)
Make Sriracha mayo - (If prepping right before cooking, get oven heating first while finishing with prep.) Whisk together mayonnaise, Sriracha, and lime juice (portion for Sriracha mayo). Taste and adjust, adding more Sriracha if you’d like more spice. (Can be done up to 5 days ahead)
Broccoli - Chop broccoli into florets. (Can be done up to 5 days ahead)
Cilantro - Tear off small bunches of cilantro leaves.

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Make

Heat oven to 400F / 204C.
Toss broccoli with oil, ground coriander, and some salt and pepper. Spread out on a sheet pan.
Roast broccoli, shaking the pan halfway through cooking, until golden and tender, 20 to 30 minutes (depending on the size of the florets).
When broccoli is nearly finished roasting, slice baguette or rolls open. If using baguette, divide it into portions 1/serving. If you’d like the bread warm, you can spread it out on a sheet pan and warm it in the oven or use a toaster.
Drain pickles.
Assemble sandwiches by spreading them with Sriracha mayo and filling them with ham, pickles, and cilantro.
Squeeze lime juice (portion for broccoli) over roasted broccoli.
Serve sandwiches with broccoli on the side. Enjoy!

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