Vietnamese · Lunch
Vietnamese Canned Sardine Sandwich
An open-faced Vietnamese sandwich on crusty baguette layered with canned sardines in tomato sauce mashed with garlic and chili, topped with quick-pickled daikon and carrot, cucumber, cilantro and scallion. Bright, briny and herbaceous with sharp vinegar tang and light chili heat.
$4
15 minsPrep
3 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
545Calories
29.4gProtein
18.8gFat
63.5gCarbs
11.2gSugar
5.1gFiber
1250mgSodium
85mgChol
4.2gSat Fat
680mgPotassium
240mgCalcium
4.1mgIron
8.2mcgVitamin B12
16mgVitamin C
gluten-free-adaptable
high-fiber
spice-route
hidden-gems
quick-lunch
Instructions
1
Prep
Julienne the daikon and carrot into thin matchsticks on a board; set aside in a small bowl.
2
Pickle
Toss daikon and carrot with rice vinegar and sugar; let sit 10 minutes until tangy-sweet and slightly translucent.
3
Mash
Tip sardines and sauce into a bowl, add minced garlic and sliced chili, mash with a fork until coarse flakes form.
4
Warm
Split baguette lengthwise and warm in a dry skillet over medium heat 2–3 minutes, cut side down, until crisp.
5
Build
Spread mayonnaise on baguette, spoon sardine mixture on base half, scatter drained pickles, cucumber, cilantro and sliced scallion on top.
6
Plate
Close sandwich gently, press so fillings hold, slice diagonally and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz170g, about one full 4.4 oz can canned sardines in tomato sauce
- 22 small baguette (about 6 inches, 90g)
- 2 clove2 clove garlic
- 11 fresh chili
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 1/2 cup60g daikon
- 1/2 cup50g carrot
- 8-10 cucumber slices
- 2 tbsp2 tbsp fresh cilantro leaves
- 22 scallion
- 2 tsp2 tsp mayonnaise
