This classic Vietnamese sandwich gets a makeover with the addition of braunschweiger.
Enjoy these main ingredient substitutions:
1/2 cup warm water
2 tablespoons white vinegar
1 tablespoon sugar
1/2 pound carrots, peeled and cut into matchsticks
1 (7 oz) Jones Dairy Farm Ham Steak
1 tablespoon soy sauce
1 tablespoon olive oil
1 (14 oz) baguette, split lengthwise and cut into four portions
4 oz Jones Dairy Farm Braunschweiger
2 teaspoons butter
1 cucumber, thinly sliced
1/4 cup cilantro
1 jalapeño pepper, thinly sliced (optional)
In large bowl, combine water, vinegar and sugar. Add carrots; let sit at least 1 hour or cover and refrigerate up to 3 days.
Cut ham in half and slice into 16 strips (about 3 inches long and 1/2 inch wide). Sprinkle with soy sauce.
Heat oil in medium skillet; add ham and cook 2-3 minutes on each side, or until golden brown.
Spread bottom half of each baguette section with braunschweiger; spread top half with butter. Top braunschweiger with cucumber slices, marinated carrots, ham slices, cilantro, and jalapeño. Top with buttered baguette and serve.