Sunday Supper & More

Banh mi with meat loaf

(Food Styling/Sheryl Julian &Amp; Catherine Smart; Aram Boghosian for The Boston Globe)
January 5, 2011

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Serves 4

For the sandwiches, let the meat loaf sit at room temperature for 30 minutes to remove the chill or wrap in foil and reheat in a 350-degree oven for 10 minutes.

1 medium carrot, cut into matchsticks
1/2 medium cucumber, thinly sliced
4 small radishes, thinly sliced
2 tablespoons seasoned rice vinegar
Salt, to taste
1/2 cup mayonnaise
1 teaspoon Sriracha or another hot sauce, or more to taste
2 scallions (green part only), chopped
1 long baguette, cut into 4 sandwich-size lengths
4 thick slices turkey meat loaf
1/2 bunch fresh cilantro, coarsely chopped

1. In a bowl, combine the carrot, cucumber, radishes, vinegar, and salt. Stir well and set aside.

2. In another bowl, whisk together the mayonnaise, Sriracha or hot sauce, and scallion. Spread the mayonnaise on the cut sides of the bread. On the bottom pieces, layer a slice of meat loaf, some of the carrot mixture, and cilantro. Close the sandwiches with the top halves.

Lisa Zwirn