Banh Mi + Panini = Banhmi-Ni
Photograph from he cooks she eats on Flickr
How do you make an already delicious Vietnamese banh mi taste even better? Toast it into a panini press! Dylan of Eat Drink & Be Merry flattened his banh mi with a panini press to create the banhmi-ni. Crispy bread and warm meaty fillings were a plus, but the warm vegetables were "bleh." Now Dylan knows to add the vegetables post-press next time.
Related
Baoguette: Great Vietnamese Sandwiches in Murray Hill, Possibly the Best Banh Mi in NYC
Cook the Book: Banh Mi with Daikon and Carrot Pickle
Photo of the Day: Bahn Mi Closeup
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5 Comments:
bahnmini! hahaha! brilliant!
absentmindedprof at 12:11PM on 01/29/09
i sell a lot of ban mi in my restaurant. i think ill start grilling them. great idea.
chefman at 2:19PM on 01/29/09
LOVE!
alosha7777 at 4:45PM on 01/29/09
Ah, no. I actually like the satisfaction of having my incisors and canines cutting through the crust and crumb of the baguette.
What will they think next? Open-faced Bahn Mi slathered with sausage gravy? And they call it Bahngravy Mi.
Feefiefoefum at 11:07PM on 01/29/09
I thought that was cool but I think back to my first time with a banh mi and was smitten by the crumbs on my lips and the fresh crisp but soft still warm bread, and the contrast between meat, bread, herbs and spread. and pickles. Some places' bread isn't worth eating and would probably be better pressed, but really good fresh bread would be destroyed.
the_o at 8:10PM on 01/30/09