Vietnamese Steak Sandwich

Gah, I love me a sandwich. And this Vietnamese Steak Sandwich HITS perfectly.

While it does have a generic name about it, it is anything but generic.  The idea came about after a recent jaunt to a local watering hole. 

My friends, like many, have taken up the pickleball. Now, as a tennis player, in my head I poo-poo it, but I can’t deny that it is a whole lotta fun, and it’s reminding me of the many Tuesdays I spent playing beach volleyball in Chicago that were followed by wings and things at our local bar.

It’s a tradition that I didn’t think I missed, but as we’re doing the same, same different with pickleball lately, I realize how much I look forward to it almost every week.

On this particular week, we went to a brewery and the brisket bánh mì screamed at me from the menu. Brisket Bahn Mi!? Hell yeah!

Turns out on this particular day, they were out of the brisket. Curses! I’d just have to find a way to make it on my own.

But, because a bánh mì is a very particularly type of sandwich with very particular things (pate, certain veg, etc), I didn’t think it was fair to call what I cam up with, that.  So I went generic “Vietnamese.” Still, I stress, nothing generic about this.

I started with a skirt steak rather than the brisket because 1) I could not find brisket at the store 2) a whole brisket is too much for lil ole me and 3) a skirt steak is perfectly proportioned and quick to cook. I like that for sure.

I marinaded the steak is a mix of sauces overnight and then quick grilled it on the stove with my grill pan.  Got an actual grill? Use that for sure. I wrapped that deliciousness with hot from the oven refrigerator French loaf ** (you can use an actual baguette if it pleases you), and topped it with sriracha mayo, a smattering of picked veggies (cukes and carrots) and a handful of herbs (mint, basil, cilantro).

The result! Amazingness.  Do yourself a favor and make this ASAP.  It’s even good cold from the fridge the next day so do yourself a favor and make enough for tomorrow.

**Did anyone else grow up eating the Pillsbury French Loaf from the tube? Gosh, we sure did, and I opted for this here specifically because I didn’t want to a crusty baguette- I wanted pillowy soft deliciousness warm from the oven and I knew this would be just the thing.