Banh mi by me

The tasty pseudo-cuban sandwich I put together last monday made me yearn for another sandwich, the fixings were all there in my cupboard and fridge. This extended summer and the warnings about saving water and electricity seem to point to less heat based meals, with little or very limited washing up after. Sandwiches, salads, and lots of fruit seem to fit the bill.

This time around I went Asian, putting together a banh mi based on the tastes I remember from a very old trip to Hanoi, and the many forays into Vietnamese delis over the years. I pulled out a can of liverspread, spicy mayonnaise, ham, mixed greens, cucumbers, julienned hot peppers, and chopped basil. Contemplating between a lightweight bun and a heartier walnut rye bread, I chose the latter. Perhaps in the future I will stick to the lighter option, as this sandwich became colossal! Both in size and in how it sat in my tummy after being eaten. Bahn mi's are usually made with french baguette's, the fresher the better. The heavier rye bread added too much to the sandwich in the end, but I'm glad I tried it.