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Bahn Mi Bolo Sandwich

Chef Laura Heinlein
Restaurant/Operation Grand Central Bakery, multiple locations
Menupart Sandwiches 
Daypart Lunch, Dinner
Region Vietnamese

Bahn Mi Bolo Sandwich
Yield: 1 serving
Grande Bolo roll (can substitute ciabatta) 1
Spicy chili mayonnaise (recipe follows) 2 oz.
Marinated daikon and carrot (recipe follows) 2 oz.
Garlicky Roasted Portobellos (recipe follows) 3 oz.
English cucumber, ¼-in. slices 2 oz.
Sweet onion, thinly sliced ½ oz.
Cilantro, stems removed 1 Tbsp.
1. Cut Grande Bolo roll in half. Spread each side of roll with 1 oz. spicy chili mayonnaise.
2. Layer sandwich from bottom up with marinated daikon and carrot, roasted portobellos, cucumber, sweet onion and cilantro leaves. Finish with top piece of roll.
Spicy Chili Mayonnaise
Yield: 4 cups
Garlic, minced 1 oz.
Salt to taste
Chili-garlic sauce 1/3 cup
Lime juice 1/3 cup
Granulated sugar 1 Tbsp.
Mayonnaise 1 2/3 lb.
Mash garlic and salt to create smooth paste. Combine all ingredients in food processor and process until smooth, taking care not to over-process and break sauce.
Marinated Daikon and Carrot
Yield: 12 portions
Daikon (Japanese radish), ¼-in. julienne 1 lb.
Carrot, ¼-in. julienne 1 lb.
Cold water 4 cups
Seasoned rice vinegar (purchased) ¼ cup
Granulated sugar ¼ cup
Kosher salt ½ tsp.
1. Whisk together sugar, salt, vinegar and water until sugar dissolves.
2. In large container with lid, pour brine over daikon and carrot. Let vegetables brine for at least two hours (overnight for best results). Strain vegetables from brine prior to use.
Garlicky Roasted Portobellos
Yield: 12 portions
Large portobello mushrooms, stemmed 6
Garlic, minced 2 oz.
Shallots, minced 2 oz.
Brown sugar 1 Tbsp.
Kosher salt 1 Tbsp.
Black Tellicherry pepper, ground 1 Tbsp.
Seasoned rice vinegar (purchased) ½ cup
Olive oil 1½ cup
1. Combine garlic, shallot ,sugar, salt, pepper, rice vinegar and olive oil in large bowl. Whisk to blend.
2. Brush marinade liberally on both sides of mushrooms and place gill-side-up on lightly oiled sheet pan. Roast in 350F oven until cooked through, 20-30 minutes. Cut mushrooms into large, thin slices.

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