In the Kitchen With Jackie
Banh Mi
A Di Bruno’s take on a banh mi hoagie using Italian mortadella and french style pork pâté, generously doused in Poi Dog Chili Peppah Water
Ingredients
1 baguette, halved
2 tablespoons Gin Mayo
1/2 pound mortadella, thinly sliced
1/4 pound pate, thinly sliced
1 english cucumber, sliced
1/3 cup cilantro leaves
1 jalapeno, thinly sliced
Pickled carrots*
Poi Dog Chili Peppah Water for serving
Recipe ingredients currently available:
DIRECTIONS
Spread mayonnaise evenly on one side of the baguette.
Layer mortadella, pâté and cucumber.
Top with pickled carrots, cilantro and jalapeno.
Douse hoagie with Chili Peppah Water before serving.
