A vibrant Bánh Mì sandwich featuring thick-sliced Backschinken glazed with a savoury-sweet sauce, paired with a rich Leberwurst pâté enhanced with crispy onions. Tangy quick-pickled carrots and Rettich, fresh cucumber, coriander, and spicy jalapeños complete this hearty and flavourful meal, all nestled in a warm, crusty baguette.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
300 gCarrot
300 gKohlrabi
300 mlWater
150 mlRice vinegar
90 mlHoney
10 mlSaltJulienne 300 g carrot and 300 g kohlrabi. In a small saucepan, combine 300 ml water, 150 ml rice vinegar, 90 ml honey, and 10 ml salt.
300 mlWaterBring the water mixture from step 1 to a quick boil over medium-high heat.
300 gCarrot300 gKohlrabiPour the hot brine over the julienned carrot and kohlrabi in a heatproof bowl, ensuring they are fully submerged.
Let the pickled vegetables sit until they cool completely to room temperature.
4Chili
400 gCucumber
75 mlSoy sauce90 mlHoney
10 mlFish sauceThinly slice 4 chili. Cut 400 g cucumber into long strips. In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp honey, and 10 ml fish sauce to create the glaze.
200 gLeberwurst
60 mlCrispy fried onions75 mlSoy sauceIn a small bowl, mash 200 g leberwurst together with 60 ml crispy fried onions and 2 tsp soy sauce until well combined.
500 gBackschinken
10 mlSunflower oilHeat a frying pan over medium-high heat with 10 ml sunflower oil. Add the 500 g backschinken slices and warm them for 30–60 seconds.
500 gBackschinkenPour the prepared glaze over the backschinken in the pan, allowing it to bubble and coat the meat. Immediately remove from the heat to prevent overcooking.
4BaguetteSlice 4 baguette open horizontally, leaving the back "hinge" intact. Gently hollow out a small amount of the soft white bread inside to create space for the fillings.
4BaguettePreheat the oven to 200°C Ober-/Unterhitze. Place the prepared baguette in the oven for 2–3 minutes, or until the outside crackles when tapped.
120 mlKewpie mayonnaiseSpread a generous layer of 120 ml kewpie mayonnaise onto the bottom half of each warm baguette.
200 gLeberwurstSpread a thick layer of the upgraded leberwurst pâté onto the top half of each baguette, extending it all the way to the edges.
500 gBackschinkenShingle the warm, glazed backschinken slices along the bottom half of the baguettes, over the mayonnaise.
300 gCarrot300 gKohlrabi400 gCucumberAdd a handful of the cooled pickled carrot and kohlrabi (shaking off any excess liquid), followed by the cucumber strips.
4Chili
100 gCilantroLayer in the fresh chili slices and a generous handful of cilantro over the other fillings.
75 mlSoy sauceGive the inside of each sandwich a few aggressive dashes of 2 tbsp soy sauce right before closing them. Serve immediately.