Kung Pao Bánh Mì

Not too long ago, a thought occurred to me while I was eating cold, leftover Kung Pao Chicken for breakfast.  Yes, breakfast.  (You know you've done it too).  The flavors were still great but it wasn't substantial enough for a meal since the rice had dried out.  So, I spooned it onto a baguette, topped it with some mayo, cilantro and cucumber et voila!  A homemade version of Vietnamese Bánh Mì without all the daunting hassle of the original.  This Kung Pao Bánh Mì has all the flavor of the classic Chinese take out dish, but it's served anew on a crunchy light fresh delectable vessel. 

*Bánh Mì means baguette and was introduced to the Vietnamese culture by the French during its Colonial Period.  

Kung Pao Bánh Mì 

1 Mini baguette, sliced laterally

3/4 C. Leftover Kung Pao Chicken

Mayonnaise

Cilantro, chopped

Cucumber ribbons

Salt & Pepper

Preheat the oven to 350.  

Spread a thin layer of mayonnaise on both sides of your baguette. Spoon the Kung Pao Chicken onto the bread.  Pop the open-faced sandwich onto a baking sheet and into the oven.  Allow it to just warm through, about 8 minutes.  Remove from the oven and top with cold cucumber ribbons and fresh cilantro.  Sprinkle with salt and pepper to finish.  Place the top of the baguette on the laden bottom slice and enjoy!  

Leftover Meatloaf Sandwiches

The only competition that even comes close to challenging my Mom’s Meatloaf is the lendemain sandwich made with the meatloaf leftovers.  If I didn’t meddle, there wouldn’t actually be leftovers, so recently I’ve been laundering a few slices for personal use later on.  Obviously, this isn’t as selfless as I normally strive to be, but you’ll forgive this temporary shortcoming as soon as you try this outrageous sammich. 

This leftover meatloaf sandwich is soft and buttery, with the most precise combination of savory and sweet.  The meatloaf itself offers a savory tomato base, the cilantro provides a hint of freshness and lightness and the bacon and onion provide a caramel sweetness that pulls everything seamlessly together.  Sink into this and tell me you’re not in a state of immediate elation. 

Leftover Meatloaf Sandwiches

1 slice of cold leftover Mom’s Meatloaf, bacon & onion topping included

1 T. olive oil

1 T. cilantro, chopped

Mayo

Ketchup

Extra bacon & onion (optional)

2 Slices of your favorite bread, toasted

In a skillet, heat the olive oil over medium heat.  When it’s hot, add the cold slice of meatloaf.  I add it cold because it’s firmer and easier to handle.  Cook the meatloaf for just a minute or two on each side, until it forms a light brown crust.

Meanwhile, spread the mayo and ketchup on each slice of bread.  Sprinkle each with cilantro.  Add the meatloaf slice and top with extra bacon and onion, if you so desire.  Place the slice of bread on top and give it a bit of a press to hold things together. Perfection.  

BLT's with Basil Mayo

 Sometimes, I find there’s nothing quite as sating as a BLT.  

Bacon.  Who can resist that?  Warm, crunchy and chewy freshly baked bread.  Yes, please!  Lettuce and tomato.  Okay, fresh crisp veggies never hurt anyone!  I was craving this perfect combination of ingredients a few days ago and thought I’d make an herb mayo to compliment all the flavors.  Basil just seemed to fit perfectly.  Slightly sweet and incredibly aromatic, this mayo will give your BLT’s (or any other sandwich for that matter) the extra ummmmmmph that we all need from time to time. 

4 slices of cooked bacon (I like chewy bacon for these BLT’s versus crunchy)

1 tomato, sliced thinly

Iceberg lettuce, torn

2 slices of fresh Sourdough bread

Basil Mayo (recipe follows)

Lay out the ingredients, so it’s easy to assemble your sandwich. 

Toast the Sourdough bread in a toaster or under the broiler.  Spread a healthy* tablespoon of basil mayo on each slice of bread.  Lay a couple leaves of lettuce on top and then put the tomato.  I never put the tomato right on the bread because it gets soggy.  Top it off with the chewy bacon and place the other slice of bread right on top.  Press down gently and cut the sandwich on the bias.  Perfection.  

*Healthy = oversized and proud of it

Basil Mayo

Sweet, in a licorice kind of way, Smooth & Aromatic.  Yumm. 

¾ C. Mayo (I use Hellmann’s)

¼ C. Basil, finely chopped

Salt & Pepper, to taste

This couldn’t be any easier!  In a small bowl, mix the mayo and basil together.  Season it with salt and pepper until it tastes delicious.  Cover and refrigerate for a couple hours so the basil can infiltrate the mayo.  Serve on toast or sandwiches or use as a dip for French fries!