Canned Sardine Banh Mi:
Ingredients
1 small daikon radish, cut into fine matchsticks
1 tablespoon 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
2 tablespoons mayonnaise
Maggi seasoning, for drizzling
1 (5.5-ounce) can of sardines in tomato sauce
Fresh cilantro
1 jalapeño pepper, thinly sliced
Directions:
Make 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 the 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 sandwiches.
If desired, spoon more of the tomato sauce from the can over the mashed sardines
(AKA 🤩️ 👍️ 😍️ BEST FISH ON EARTH!!! 😍️ 👍️ 🤩️).
Top the sardines with the pickled carrots and daikon, cilantro, and jalapeno slices. Serve immediately.
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