30 Days of Cooking Light–Day 4. Banh Mi Style Roast Beef Sandwiches
You can find the recipe here:
I was skeptical to try this one. It only received a rating of two stars from others who had made the dish…usually a kiss of death. The comments that I read complained that the sandwich was “dry” and that it had been improved upon with a simple chili mayo. I decided to make this and add a mixture of smart balance mayonnaise and red chili paste for added flavor.
The French bread that I had bought was far too large! Remember the scene in “About a Boy” where the kid hurls a great loaf at a goose? I forgot to grab a baguette in the bakery at the grocery store and ended up taking home a huge loaf of french bread that was in a display rack near the cash register on the way out. It did the job…but the sandwich we made at home was sooo heavy on bread. I kept pulling off big wads of it and leaving it on my plate as I ate.
Other than that, I really enjoyed the sandwich. The marinade was spicy without being over powering–likely due to my substitution of pickled jalapenos rather than raw. J is not a huge fan of heat and I have gotten used to the jarred version of these spicy peppers. I added the chili mayo to my own and really enjoyed the intense garlic and chili flavor that it imparted. The mixture was made with 2 TBS Mayo and 1.5 tsp chili paste.
It was simple to prepare–the whole thing took about 20 minutes. Just saute the steak, prepare the marinade and slaw, combine at the end. It’s a sandwich, no rocket science required 🙂
The kids opted out of this dish. I sauteed some extra matchstick carrots from the slaw mixture and served that with leftover rotisserie chicken and chunks of french bread. Both were pretty happy with the substitution!
I served it with a simple side of fresh watermelon chunks. The sandwich was huge with the crazy loaf of french bread and we honestly didn’t need anything else.