For lunch today I made/invented a new awesome sandwich.

We had some leftover Baguette from the BanhMi sandwiches I made for lunch yesterday.

**C picked his pate off his sandwich, piling it on my plate with a yucky look on his face.  I ate it with much abandon.

Today’s Happy Happy Sandwich:

I sliced open the baguette, slathered one side with cream cheese and the other with some Sweet Chili Sauce (*joy*).  I layered in Peppadew Peppers, sliced cucumbers and a hard boiled egg.

I am trying not to jump up and down with joy as I eat this crunchy, slightly sweet-slightly spicy, bread-y goodness for lunch. LAAAAAAAAAAAA!

 

Bánh Mì with Lemongrass Tofu By the Kitchn.com

Printable Recipe HERE

Dairy-FREE

Ingredients:

2 (8-inch) baguettes **I used one long one.

Do chua (pickles)
1 cup Daikon, julienned
1 cup Carrots, julienned
1/4 cup Sugar
1/2 teaspoon Salt
1/2 cup White Vinegar
1 cup Water

Tofu
6 to 8 oz Extra Firm Tofu (half a standard package)
1 Tablespoon Soy Sauce
1 Tablespoon Vegetable Oil
1 teaspoon Sesame Oil
2 bulbs Lemongrass, minced  **Use a very sharp knife. This stuff is tough.
1 clove Garlic, minced

Spread
4 Tablespoons Mayonnaise
1 Tablespoon finely chopped cilantro **BLECH. I think this is an optional ingredient!
Optional: Soy Sauce

Additional fillings and garnishes
1 medium Cucumber, sliced lengthwise
1 or 2 Jalapeño peppers, sliced

How To:

For the do chua (pickles)
1- In a large bowl, combine sugar, salt, vinegar, and water.

2- Add daikon and carrots and toss.

3- Cover and refrigerate for at least one hour. Drain completely before using. (Note: The measurements given are guidelines; feel free to adjust the sugar, vinegar, or salt to your own taste.)

For the tofu
1- Cut tofu into 1/4-inch thick slices and press between clean kitchen towels or paper towels to rid of excess water. **I left it for at least 30-45 minutes to help get the water out.

2- In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic.

3- Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least one hour.

4- Cook in a skillet over medium heat until brown and crisp on each side.

For the spread
5- In a small bowl, combine mayonnaise and cilantro. Add soy sauce to taste, if desired.

To serve
6- Slice baguettes lengthwise, leaving one side as a hinge.

7- Spread mayonnaise on top and bottom halves. Arrange fillings and garnishes: cucumber, do chua, tofu, jalapeño.

YAYAYAYAY!

 

The HAPPY HAPPY Sandwich by Me

Printable Recipe HERE

Ingredients:

1/2 Baguette or 1 8″ long roll

1-2 Tablespoons Cream Cheese

1-2 teaspoons Sweet Chili Sauce

6 Peppadew Peppers (Or substitute in some roasted red peppers if you can’t get the sweet-sweet-joy of peppadews)

1/2 Cucumber, sliced thinly

1 Hard Boiled Egg, sliced thinly

How To:

1- Slice open the baguette.

2- Slathered one side with cream cheese and the other with some Sweet Chili Sauce (*joy*).

3- Layer in Peppadew Peppers, sliced cucumbers and a hard boiled egg.

4- Try – just try – not to do a little happy happy dance in your seat.