Yes, a lot of ingredients, and all of them worth it. Can you guess which ingredient we forgot to include?
This is an unconventional banh mi in that it calls for pork tenderloin rather than for fatty ground pork.
After slicing it you pound it flat between sheets of plastic wrap. A stress-reliever!
Meanwhile, Merrill makes pickled carrots and radishes for crunch and tang.
This is a very simple sweet pickle, made with cider vinegar, sugar, salt and water. No heating, just a little time to sit and pickle.
Amanda makes the pork marinade with soy sauce, sesame oil, fish sauce, maple syrup, brown sugar, garlic, ginger, scallions, and black pepper.
Pretty right? Sarah said it reminded her of a Klimt painting.
So much for Klimt! Klimt meets Victoria Reynolds?
After marinating, the pork gets caramelized in a skillet.
We discuss the size of bread to use.
Time to assemble -- first mayo, then pate and lettuce.
A layer of pork.
Then the feisty ingredients: pickled radishes and carrots, and sliced jalapeno. Oops! Forgot the cilantro. But please don't when you make it -- the cilantro brightens up all the flavors.
Usually we shun peeling the likes of peaches, tomatoes and nectarines, but in this case it makes for especially delicate slices of fruit.
Amanda pulled out her nifty serrated peeler, which easily catches hold of the delicate skin and strips it away.
The nectarine slices should be thin, but not so thin that they fall apart while browning.
Since we didn't have a panini press, we used a nonstick pan slicked with a bit of vegetable oil for this step.
All it takes is about 30 seconds on each side to achieve some lovely caramelization.
Great recipe detail alert! RaquelG has you butter the cut side of the bread, which will become the outside of the sandwich -- making for a really crispy panino.
Simple components, winning combination: first fontina (thinly sliced), followed by prosciutto and several nectarine slices.
A kitchen helper looks on as her mother adds black pepper and arugula and prepares to close up the sandwich.
Our flattening technique works surprisingly well. (We tested this the first time around with a panini press, which is a bit lower maintenance -- but not much!)
Flip the sandwich carefully, or you'll lose the innards.
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