This Vietnamese inspired sandwich is a fusion of thinly sliced grilled game meat and a variety of lightly pickled vegetables that include red onion, carrots and radish. The combination is then set inside a sweet french roll with a thin layer of mayo and served with shredded lettuce, fresh cilantro and a few jalapenos. The jalapenos are always optional for those that don’t like the heat.
Pickled Red Onions, Carrots and Radish
Whisk together vinegar, water, sugar and salt in a bowl until dissolved. Place sliced onion, shaved carrots and sliced radishes in a jar with the coriander seeds and bay leaf. Pour vinegar mixture into the jar until filled to the top. Cover and refrigerate for 24 hours.
- 1 large red onion, sliced thin
- 2 carrots, shaved into paper thin strips
- 4 radishes, sliced thin
- 1 cup cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 1/2 teaspoon kosher salt
- 1 tablespoon coriander seeds
- 1 bay leaf
The Makings of the Sandwich
I’ll leave it up to you on what game meat you want to use; however, I made these sandwiches with 1 pound elk backstrap and 1 pound venison backstrap. This served a party of 6 adults with a few leftovers to spare.
I simply seasoned the meat with salt, pepper and a little olive oil and then grilled until medium rare. Removed from the heat and let sit for 10 minutes to rest. Using a sharp knife, I made thin slices cutting across the grain. I also added a thin layer of mayo to each of the insides of the rolls and placed on the grill until warmed.
When ready, everyone placed the sliced meat on the roll with accompanying pickled vegetables, shredded lettuce, fresh cilantro and a few jalapenos. ~Enjoy!
