If life imitates art, some of my life is starting to imitate Groundhog Day. I sit at the same table, at the same coffeeshop, writing, editing photos, trying not to hunch my neck and shoulders into Quasimodo-esque subluxations, while listening to the baristas’ same rotation of old country classics and modern grunge. Sometimes, routines can be comforting. Sometimes, routines can be lazy. Sometimes, routines can be spicy, pickled and delicious!
I could eat a variation of a bánh mì sandwich every day, and with the quantity of vegetables the Urban Farmer is poised to harvest and pickle, we very well may be eating bánh mì sandwiches every day!
A bánh mì is a traditional Vietnamese sandwich, an edible relic of French influences on bold Vietnamese flavors. As much as I may follow certain routines and respect history, I’m also one to break rules and toy with traditions. To change up my original interpretation, I replaced the very namesake bread with a hearty olive slice, added jalapeños to the pickle mix and experimented with an avocado oil mayonnaise.
If you’re feeling a little routine, or need a change of pace, spice up your life a bit, and take a gamble on this jalapeño-laced sandwich. If all else fails, go do something wild to your hair!
Change it up!
Open-Faced Bánh Mì Sandwich
Rustic Bread (I used an Kalamata Olive Boule from Allegro Hearth Bakery)
Homemade Avocado Oil Mayonnaise (recipe below)
half an avocado
Carrot & Daikon Slaw (I added Jalapeños to my original recipe)
Toast the bread to your liking. Top with mayonnaise, hot sauce and a mashing of avocado. Top with Carrot & Daikon Slaw, and garnish with fresh cilantro.
Note: I used a vegetable peeler to achieve the wide and thin cuts of slaw pictured in this post. In my original recipe, I used a grater. The cut style doesn’t affect the flavor, just the aesthetic.
Homemade [Food Processor] Mayonnaise
Yield: Makes about 3/4 cup
1 large organic, cage-free egg yolk
1 1/2 teaspoons fresh lemon juice
1 teaspoon apple cider vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt plus more to taste
3/4 cup organic avocado oil, divided (such as Chosen Foods)
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in a food processor. Pulse until blended and bright yellow.
With the food processor running, add oil to yolk mixture, a teaspoon at a time, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color).
Cover and store in the refrigerator.