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A savory, sweet and spicy sandwich

Grilled Vietnamese Skirt Steak Sandwiches (Banh Mi)

50 minutes

Grilled Vietnamese Skirt Steak Sandwiches (Banh Mi)

Banh mi began with Vietnam's lighter, fluffier take on the baguette—the name roughly translates to “wheat bread”—and are arguably the most prominent example in a history of innovative takes on French cuisine. Crumbs get pulled out to make room for the filling—meat, pickles, mayonnaise, maybe some cilantro—a signature mix of savory, sweet, crunchy and herbal. We take banh mi to the grill, lightly charring skirt steak for crunch and flavor. Use a supermarket baguette or French rolls with an airy crumb and thin, brittle crust, for this sandwich, not a chewy, rustic bread. You'll need four 7- to 8-inch pieces of bread; cut one or two baguettes into sections or use individual rolls. Pâté is a classic filling—it adds richness—but the sandwiches are perfectly delicious without it. Other possible additions include thinly sliced cucumber, thin rounds of jalapeño and Sriracha.

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NOVEMBER 2019
CHRISTOPHER KIMBALL BY REGAL WARE 12" SKILLET AND 8-QUART STOCKPOT

This 5-ply professional-quality cookware is made in Wisconsin, will last for generations, and is the brand of cookware that we use here at Milk Street. Tools may not make the cook but top-quality cookware makes a much better cook.

$528.98 VALUE

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