This is one of those sandwiches I always want to order if it's on the menu... but it's actually so easy to recreate at home! And this way it's so light and healthy!
70gbolillo roll or other favorite sandwich rollbaguette, or bun
30gpickled carrotsrecipe below*
20gpickled radishesrecipe below*
60gthinly sliced cucumbersI used a mandolin
A good pinch of cilantro
Sliced jalapeno
2tbsspicy cilantro garlic mayorecipe below*
For the Mayo
1/4cuplight mayo (mine is only 1g/fat per servingBest Foods with a green label.. your macros will be different with another but close.. you can also use greek yogurt or light/fat free sour cream.
1cube frozen garlicdorot .. or one clove
1cube frozen cilantrodorot .. or 1-2 tbs minced
2tspsriracha
For the quick-pickled veggies
1cupwater
1/2cupapple cider vinegar
1.5tspkosher salt
1tbssugar
2carrots100 g peeled, then shaved or grated. I sliced mine on a mandolin because it's pretty- ha! But I'll be honest it was awkward... a veggie peeler or just pre-grated would taste the same!
3-5radishes100 g sliced thin on a mandolin or by hand is fine.
Instructions
For the quick-pickled veggies:
Combine water, vinegar, salt, and sugar. Stir together to make sure sugar has dissolved. Add sliced carrots and radishes and let sit for about an hour and up to a week. Drain to use.
For the Spicy Cilantro Garlic Mayo
You can microwave the frozen cubes for just 8 seconds or so to soften, or just let them sit in the mayo while you do other things until thawed. Stir all mayo ingredients together. DONE!
For the Banh Mi Sandwich
Just like I do for my every day turkey sandwich, I like to cut the bottom of the roll about as thin as possible and hollow out the top to cut carbs.*
Spray insides of bread with light mist of olive oil spray and toast in a hot skillet.. or if making several, spray and broil till toasty.
Spread both sides with spicy mayo (tricky when it's concave but you got this.)
Top with re-heated (from the pan) carnitas, pickled veggies, fresh cucumbers, jalapenos, and a handful of cilantro! If you're not a cilantro-lover I guess you can do that thing where you just put a few leaves.
Top with other half, slice and ENJOY!
Notes
If you log your food in MFP- here are a few thoughts:
For logging in MFP just search "bolillo g" or whatever bread you use to find a good option in grams instead of trying to log "1 roll".
I used to stress about how to track the sugar in the veggies, but after weighing the liquid before and after the pickling, I realized that so little of it is soaked up, I've decided I'm considering it negligible! But if you're worried, feel free to log a little sugar, or remove it from the recipe altogether. I've had readers tell me that it turns out just fine but haven't tried myself. I also noticed the weight of the veggies doesn't change much from raw... so I just logged fresh carrots and fresh radishes in my diary this time.
The mayo is another one I decided to simplify on. The additions are so negligible, the final numbers aren't much different than whatever base you use. So just log your mayo/yogurt/sour cream. Or feel free to create a recipe if you want it to be more precise!