Nashville Hot Vietnamese Banh Mi

Nashville Hot Vietnamese Banh Mi

By Chef Susanna of Al Fresco's Kitchen

"Classically prepared in a French Baguette, our grilled Nashville Hot chicken sausage delivers the heat and is cooled with a puckery daikon salad and a zesty Sriracha mayonnaise. "

Nashville Hot Vietnamese Banh Mi

Servings: 5
What you’ll need:

1 package al fresco Taste Just Like Nashville Hot Chicken Sausage

1 cup shredded carrots

1 cup shredded daikon radish

¼ cup rice vinegar

2 tablespoons sugar

¼ teaspoon salt

½ cup mayonnaise

2 tbsp Sriracha

1 French baguette, cut into 5 pieces, split lengthwise

3 tbsp olive oil

1 cup pickling cucumbers, sliced on the diagonal

1 cup cilantro sprigs

  • Pre-heat grill on medium high, lightly oil grates.
  • Place the carrots and daikon in a medium bowl and toss with vinegar, sugar, and salt. Let side for 15 minutes. (Can make ahead and chill.)
  • Grill sausages and rotate every 2 – 3 minutes. Grill for 6 – 8 minutes or to an internal temperature of 165 df. Remove from heat slice on the diagonal, keep warm.
  • Meanwhile, whisk together the mayonnaise and the Sriracha. (Can make ahead and chill.)
  • Brush baguette halves with olive oil, and grill face down, about 2 minutes; remove from grill.
  • Generously brush the tops/bottoms of grilled baguettes with the Sriracha mayonnaise.
  • To build, top the bottom grilled baguette with cucumber slices, followed with sausage slices, daikon salad, cilantro garnish and finish with grilled baguette top.