I love a perfect Banh Mi sandwich! The combo of tender grilled meat, crunchy baguette, snappy fresh herbs and veggies toppped with a rich spicy mayo always hits the spot, and it is so much more exciting than your run of the mill cold-cut laden sub. I decided to come up with a make at home version that hit all the right notes, and would be easy to scale up for a party or BBQ. Meatballs are usually a choice on the Banh Mi menu, but seemed tricky on the grill....why not go for a meatloaf version? And yes, you can grill a meatloaf!
Step 1: Combine Ingredients and Form Into a Long Flat Loaf on a Greased Sheet of Tinfoil.
In a large bowl, thoroughly combine
- 1.5 lbs ground pork
- .5 lbs lean ground beef
- 1/2 cup panko or coarse bread crumbs
- 1 egg
- 1/3 cup minced green onion
- 1/3 cup minced cilantro (stems ok)
- 2 Tbsp minced garlic
- 2 Tbsp ketchup
- 2 Tbsp fish sauce
- 1 Tbsp Sriracha
- 1 Tbsp minced shallot
- salt and pepper
Place mixture on a piece of greased tinfoil on top of a cookie sheet. Form into a long, flat loaf, about 14 inches long by 5 or 6 inches wide.
Step 2: Place Loaf Tinfoil Side Down on a Hot Grill. Cook for 5-10 Minutes Then Flip Loaf Directly Onto Grill by Picking Up Edges of the Tinfoil. Peel Off Tinfoil and Cook for an Additional 10-15 Minutes or Until Loaf Reaches 160 Degrees.
If you want to turn the loaf during grilling for more even cooking, use 2 spatulas.
Step 3: Slice the Loaf, Assemble Sandwiches With the Traditional Toppings and Enjoy!
- fresh cilantro
- thin sliced jalepenos
- shredded carrots and radish dressed with sweetened rice vinegar
- romaine lettuce
- mung bean sprouts
- mayo + sriracha or sweet chili sauce to taste
For a party, either have guests assemble their sandwiches themselves on crunchy rolls, or make giant Banh Mi subs on baguettes, slice in to finger-food size sandwiches and arrange on a platter.
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