This recipe makes 1 sandwich. Feel free to scale it up.
Recipe by Andrea Nguyen on June 17, 2009
Ingredients
For each sandwich:
1 petit baguette roll or a 7-inch section cut from a regular length baguette, (purchased or homemade)
Mayonnaise, (real (whole egg) or homemade mayonnaise)
Maggi Seasoning sauce or soy sauce
Your choice of boldly-flavored meat or tofu, (sliced and at room temperature)
3 or 4 thin seeded cucumber strips ((pickling or English variety preferred))
2 or 3 cilantro sprigs, (roughly chopped)
3 or 4 thin jalapeño pepper slices
Everyday Daikon and Carrot Pickle ((do chua))
Steps
Slit the bread lengthwise, and then use your fingers or a bread knife to hollow out the insides, making a trough in both halves. Discard the insides or save it for another use, such as breadcrumbs. If necessary, crisp up the bread in a toaster oven preheated to 325ºF, and then let it cool for a minute before proceeding.
Generously spreading the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. Start from the bottom portion of bread to layer in the remaining ingredients. (As with all sandwiches, you’ll eventually develop an order for layering the filling so as to maximize the interaction between flavors and textures.) Close the sandwich, cut it in half crosswise for easy eating, and enjoy.
