Banh Mi All Beef Smokies | Grimm's Fine Foods
 

Banh Mi All Beef Smokies

Canadian Food Blogger, Banh Mi, Smokies, All Beef, Grimm's

The second recipe in our #OwnTheGrill series is brought to you Saskatoon's Renee Kohlman of Sweetsugarbean.
Renee created her take on this Vietnamese classic using our All Beef Sizzlin' Smokies, fresh ingredients and Jalapenos for an added kick.

Servings: 
4 Smokies
Ingredients: 

Quick Pickled Carrots:
3/4 cup vinegar (rice vinegar if you have it, otherwise plain white is fine)
2 Tbsp granulated sugar
1 tsp salt
1/4-inch slice fresh ginger
1/2 pound carrots, cut into matchsticks
Siracha Mayo:
3 Tbsp mayo
2 tsp Sriracha
1/4 tsp garlic powder
The Rest:
4 panini buns, or one fresh baguette sliced into 4 pieces
2 mini cucumbers, sliced in quarters lengthwise
4-5 radishes, thinly sliced
1 jalapeno pepper, thinly sliced
4 grilled Grimm's All Beef Sizzlin' Smokies
1/3 up fresh cilantro leaves

Preparation: 

1. To prepare the carrots, combine the vinegar, sugar, salt and 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add the slice of ginger. Cover and let the mixture infuse while you slice the carrots.
2. Pack the matchstick carrots into a clean 1 pint (500 mL) jar. Pour the brine over the carrots and seal the jar. Allow the carrots to cool completely at room temp and then place in the fridge. Pickle for about 24 hours before eating, but if you can't wait that long, then an hour or two is fine.
3. Stir together the ingredients for the Sriracha mayo and set aside.
4. To assemble the smokies, spread some Sriracha mayo on each side of the bread. Top with the cucumber, radish slices, some pickled carrots and a few jalapeno slices. Nestle in the grilled Grimm's Smokie. Top with cilantro leaves and serve immediately.

Product(s) used: 

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Banh Mi All Beef Smokies

Canadian Food Blogger, Banh Mi, Smokies, All Beef, Grimm's
Preparation time:
Cooking time:
Servings:
4 Smokies
Product(s) used:
Sizzlin' All Beef Smokies
Description:

The second recipe in our #OwnTheGrill series is brought to you Saskatoon's Renee Kohlman of Sweetsugarbean.
Renee created her take on this Vietnamese classic using our All Beef Sizzlin' Smokies, fresh ingredients and Jalapenos for an added kick.

Preparation:

1. To prepare the carrots, combine the vinegar, sugar, salt and 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add the slice of ginger. Cover and let the mixture infuse while you slice the carrots.
2. Pack the matchstick carrots into a clean 1 pint (500 mL) jar. Pour the brine over the carrots and seal the jar. Allow the carrots to cool completely at room temp and then place in the fridge. Pickle for about 24 hours before eating, but if you can't wait that long, then an hour or two is fine.
3. Stir together the ingredients for the Sriracha mayo and set aside.
4. To assemble the smokies, spread some Sriracha mayo on each side of the bread. Top with the cucumber, radish slices, some pickled carrots and a few jalapeno slices. Nestle in the grilled Grimm's Smokie. Top with cilantro leaves and serve immediately.