This breakfast banh mi is the perfect way to spice up weekend brunch!
So that weekend totally flew by. I feel like it was just Friday. Why does this always happen? I feel like once I get into the weekend groove, it’s over! Ugh, I hate when this happens. I think I may have to push my weekend back a day this week just so I can linger on the fact that this weekend was so gosh darn short. As are most weekends around here, things were pretty low-key. Zach made me dinner last night, which is always a good time. Beef carpaccio anyone? That’s like his go-to date night in recipe lately. I don’t mind. I could eat beef carpaccio everyday for the rest of my life and be perfectly content. These breakfast banh mi sandwiches also made it onto the weekend kitchen list, and each bite was every more delicious than the last!
So I had a TON of curry aioli leftover from my baby fingerling hasselback potatoes…like a ton. Don’t get me wrong. I love having excess amounts of sauces and condiments in my fridge. It makes that Wednesday afternoon turkey sandwich much better when there is curry aioli involved.
Zach and I are total sandwich people. I think I have a sandwich for lunch 4 out of 7 days a week, and on occasion we often have them for dinner too. This breakfast banh mi sandwich is filling enough that it makes the perfect dinner sandwich. I love banh mi sandwiches. They are by far one of my favorites, and anytime I have the chance to put a fun spin on one, I do it.
I know most people have a different way they like to prepare their daikon radish and carrots. I like them very finely shredded, even though this may not be the most traditional way to prepare them. Feel free to adapt the recipe to your liking!
Traditionally, I would want my banh mi to have pork belly. I mean pork belly is by far one of the most amazing ingredients out there. Unfortunately, I hardly ever have pork belly on hand. I DO HOWEVER ALWAYS have bacon on hand. Swap out the pork belly for some bacon, line the roll with some leftover curry aioli and throw a perfectly sunny side-up egg on top.
Could there be something out there more delicious?! I think not.
Pair these breakfast banh mi sandwiches with something hoppy, like an IPA or imperial red and enjoy this delish sandwich for breakfast, lunch or dinner! Recipe is below! Have a great night friends! xo
- 1 1/2 cups shredded or thinly sliced daikon radish
- 1 1/2 cups shredded or thinly sliced carrots
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 3/4 cup mayo
- 2 tablespoons hot curry powder more or less to taste
- 1 whole wheat baguette cut into 4-equal pieces and then cut in half lengthwise
- 1 large cucumber cut in half and then sliced thin
- 8 slices of fully-cooked bacon
- 4-8 eggs cooked to your liking
- salt and black pepper
- 1 jalapeno pepper sliced
- 1/2 cup cilantro leaves
- In a medium bowl, toss together the daikon radish, carrots, sugar and salt. Set aside at room temperature to pickle for 20-30 minutes.
- In a small bowl, whisk together the mayo and curry powder. Set aside.
- Taking each piece of baguette, spread on a layer of the curry aioli. Line each roll with cucumber, bacon, pickled veggies, and 1-2 eggs per sandwich. Sprinkle with salt and black pepper to taste. Place sliced jalapeno on top and sprinkle of cilantro leaves.
- Serve the sandwiches immediately and enjoy!