Living in France in 2015, I quickly learned the French love their sandwiches. Simplistic as they are, baguette sandwiches and paninis are available all over the country, and made with fresh pure ingredients. Most popular is the jambon beurre, or ham sandwich with butter. It’s a national institution, that sandwich! So what does that have to do with this Gluten Free Bahn Mi Sandwich? Well, a lot, actually.

French rulers introduced the baguette sandwich to Vietnam by way of Saigon way back in the 19th century. When the French rule ended in Vietnam in the mid-1950s, the Vietnamese took their liberties with the classic French sandwich. Pork and other sliced meats were preferred over the French preference of ham, and pickled vegetables were added. The traditional butter was eventually replaced by spicier sauces that added some kick.

In this version, we whip up a quick pickled Daikon slaw, stir together a flavored mayonnaise sauce and use sliced roast pork as our meat. The marriage of East and West play out quite well in this simple sandwich, and now, with so many gluten-free baguette options around, it’s so easy to put one together for a take-along lunch or for a quick summer dinner.

You can watch the video of me making these here.

Gluten Free Bahn Mi Sandwich

Ingredients

For the Pickled Daikon Slaw:

½ teaspoon salt

½ cup carrot, julienned strips

½ cup daikon radish, julienned strips (if you cannot find Daikon, substitute an equal amount of young turnip)

¼ cup granulated sugar

½ cup water

½ cup apple cider vinegar

For the Sandwich Spread:

3 Tablespoons mayonnaise

½ Tablespoon gluten-free soy sauce (or coconut aminos if also soy-free)

¼ teaspoon garlic powder

For the Sandwiches:

¾ pound sliced roast pork (from the deli; allow 3 ounces per serving)

4 individual sized gluten-free baguettes

English cucumber, peeled and sliced lengthwise into thin strips

1 jalapeno pepper, seeds removed

1 bunch cilantro, washed

Directions

Prepare the Pickled Daikon Slaw first: Place vegetables in a glass bowl and sprinkle with salt; toss and set aside for 30 minutes.

Rinse vegetables in a colander; allow to drain there while you combine sugar and vinegar in the bowl (that previously held the vegetables and that you have rinsed).

Stir vinegar and sugar until sugar begins to dissolve, then add water and the drained vegetables. Toss to coat vegetables, cover well and refrigerate until ready to use.

If you’re using frozen baguettes (like Udi’s), prepare those now according to package directions, then cut in half, split and set aside.

In a small bowl, whisk together sandwich spread ingredients.

To assemble sandwiches, spread desired amount of sandwich spread on one side of half the baguette pieces. Top with roast pork, vegetables and slaw, remaining half of baguette, then serve.

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