|Banh Mi from Wild Ginger - perfect summer food - Photo by Wasabi Prime|
|Sandwich sampling, with pork chicken and tofu - Photos by Wasabi Prime|
|At-home variation of banh mi with a Korean kick - Photo by Wasabi Prime|
Which brings me to the real meat of this post: making an inspired sandwich at home. I wanted to do a Korean-style sandwich, using cooked pork marinated in ko-chu-jang (spicy pepper paste), some pesto lime mayo to keep things cool, and a heaping portion of kimchee to bring both heat and pickled chill to the sandwich party. What to call it? A Kimchee-wich? A Kim Jong Ill-in' Hoagie? I don't know, that's still in progress. Everything was piled between a soft sandwich roll -- it had to be soft, as I knew this beast would be stacked high with ingredients and a crispy bread would have just been a mess to eat, likely breaking apart upon first bite, or worse, scraping up the roof of your mouth like an errant tortilla chip. I think the construction of a properly balanced sandwich must be done like an architect designing a building -- strong base flavors, a combination of texture and temperature for interest, but always with the notion of structural integrity in mind. There's nothing worse than a sandwich coming apart like the Tacoma Narrows Bridge and your shirt has a full serving of lunch all over it. Failsauce.
|Sandwich with a side of... spicy peanut curry? Why not - Photos by Wasabi Prime|
|Coming soon, to a barbecue near you - Photos by Wasabi Prime|