Banh Mi Sandwich German style
A New Favorite in Your Sandwich RotationThis Banh Mi with a German twist is more than just a sandwich—it’s a culinary conversation. The creamy Vitam pâté gives it depth, while Kühne pickles offer a tangy crunch that plays beautifully with the herbs and veggies. Whether you’re showing off your worldly flavor game or just making Tuesday lunch a little more interesting, this recipe belongs in your lineup.
Ingredients
- 4 baguettes sliced lengthwise
- 8 tbsp Vegan "Fine Liverwurst" Organic Plant Based Savory Spread
- 16 slices Schinkenwurst (Ham Bologna) (optional but delicious)
- Pickled Gherkins julienned
- Pickled Carrot Salad
- 1 cucumber sliced
- 1 tbsp mayonnaise (or vegan mayo)
- fresh cilantro
- fresh jalapeño or chili (optional)
Instructions
- Start with a fresh baguette: Slice a crusty French baguette lengthwise
- Layer the flavor: On one side, spread a hearty helping (about 2 tablespoons) of Vegan Liverwurst Spread—smooth, savory, and full of depth. On the other, a bit of mayo to add a viscous flavor
- Pile on the meat: Add 4 slices of Stiglmeier Schinkenwurst—a mild, smoked ham bologna that plays beautifully with the pâté.
- Add the tang: Scatter a good handful of pickled carrot and pickled gherkins for crunch and brightness.
- Finish with the fresh crunch: Tuck in a few cucumber slices, julienne-cut carrots, red peppers and jalapeño to wake up the palate.
- Close with freshness: Top the pâté side with fresh cilantro, close it all together, and press gently so the flavors meld. Then take a deep breath—and a big bite. It’s bold, balanced, and not your average sandwich.
Notes
Tips for Maximum Flavor
- Vegan? Skip the Schinkenwurst and stick with the liverwurst pâté.
- Meat lover? Add both pâté and ham bologna—go all in.
- Pair it: Goes great with a cold Almdudler or Underberg cocktail.