This recipe appears in:Sandwiched: Canned Sardine Banh Mi
Note: You can find canned sardines in tomato sauce at Asian markets. Ligo brand is a good choice and comes in spicy and mild versions.
Baguettes made in Vietnamese bakeries are made with rice flour and are crispier than regular french baguettes. If you don't have a Vietnamese bakery nearby, a regular French baguette roll can be used.
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- 1 medium carrot, cut into fine matchsticks
- 1 small daikon radish, cut into fine matchsticks
- 1 tablesopon sugar
- 2 teaspoons salt
- 1/4 cup vinegar
- 1/4 cup water
- 1 baguette roll, preferably Vietnamese, about 12-inches long, cut in half cross-wise (see note above)
- 2 tablespoons mayonnaise
- Maggi seasoning, for drizzling
- 1 (5.5-ounce) can of sardines in tomato sauce
- Fresh cilantro
- 1 jalepeño pepper, thinly sliced
To Make the Pickled Carrots and Daikon: combine carrots, daikon, salt, and sugar in a small bowl and toss to coat. Allow to rest 10 minutes until liquid has been drawn out of vegetables and salt and sugar are completely dissolved. Add vinegar and water and transfer to small, sealable container. Let sit at room temperature for 1 hour, or for best results, allow pickled to rest for at least 3 days in the refrigerator.
Lightly toast baguettes if desired, then split each baguette half lengthwise, then evenly distribute the mayonnaise among the baguettes. Add a few dashes of Maggi seasoning to the inside of the baguettes. Divide the sardines among the sandwiches—there should be about 2 whole sardines per sandwich. Using a fork, mash the sardines into the sandiwches. If desired, spoon more of the tomato sauce from the can over the mashed sardines.
Top the sardines with the pickled carrots and daikon, cilantro, and jalapeno slices. Serve immediately.