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Recipe: Sardine bánh mì

Total time: 20 minutes, plus pickling time for the vegetables. Japanese cucumbers are found at Japanese markets, including Marukai and Mitsuwa.

Servings: 4

Note: From Diane Cu and Todd Porter.

2 tablespoons rice vinegar

2 tablespoons sugar

2 tablespoons salt

1/2 cup peeled and coarsely grated carrots

1/2 cup peeled and coarsely grated daikon

1 24-inch baguette

4 teaspoons mayonnaise

2 tablespoons pork liver pâte

2 (4-ounce) tins sardines in tomato sauce

1 Persian or Japanese cucumber, thinly sliced on the bias into 1/8 -inch rounds

1/4 cup loosely packed fresh mint leaves

1/2 bunch fresh cilantro with stems attached

2 whole jalapeños, thinly sliced

Soy sauce to taste

1. In large bowl, mix 1 cup of warm water, the vinegar, sugar and salt until dissolved. Add the carrots and daikon and marinate for about 1 hour (or longer, up to 2 days, for more flavor).

2. Slice the baguette into 4 (6-inch) sections and halve each lengthwise.

3. On each of 4 baguette halves, spread 1 teaspoon mayonnaise and one-half tablespoon pâte.

4. Add 1 to 2 whole sardines to each sandwich. Mash the sardines, spreading the fish across the baguette with a fork.

5. Add 1 tablespoon of pickled carrots and daikon, a few slices of cucumber, several mint leaves, a few sprigs of cilantro and jalapeño slices as desired to each sandwich. Sprinkle with soy sauce and top with the remaining sliced baguette. Serve immediately.

Each serving: 370 calories; 17 grams protein; 44 grams carbohydrates; 4 grams fiber; 14 grams fat; 3 grams saturated fat; 81 mg. cholesterol; 1,390 mg. sodium.

Copyright © 2014, Los Angeles Times
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