Some may say that they’re so over, but Mike and I have been in love with banh mi since our first taste of them back in NYC. I’ve wanted to make banh mi-inspired sandwiches at home for ages, and finally did so last night. I had an idea a while back to use duck rillettes in place of the Vietnamese cold cuts I generally favor, so I had Mike whip some up from his latest batch of confit. With the rillettes made, putting together the rest of the was a breeze: I halved a baguette, sliced each half open, and slathered the insides with a Sriracha-spiked mayo. I placed them on a baking sheet and they went into a 400 degree oven for 5 minutes.
While the baguettes warmed, I whisked together a little salt and vinegar, then added some radish coins, thin slices of carrot, and slivers of green chile pepper, tossing them until they were all well coated. I sliced up a cucumber and some pickled red onions as well, and set aside several sprigs of fresh cilantro to top our sandwiches. When the baguettes were just cool enough to handle, I assembled everything, spreading a layer of rillettes inside of the bread, then topping them with the cut and pickled veggies and cilantro. This was a meal that really did come together in minutes, and it was delicious. I’m eyeing the last of Mike’s pate de campagne for a future variation of this sandwich.