Often a sandwich or a salad needs a little zesty kick. Consider the value added flavor of a few slices of a pepperoncini or a Peppadew.
One of the hallmarks of a Bahn Mi sandwich are the pickled radishes. Radishes are probably one of the lesser thought of vegetables on a sandwich, but thinly sliced, with an overnight stay in a simple marinade of rice vinegar, sugar, kosher salt and pepper (seasoned to taste), their earthy flavor can be brightened and heightened. To “kick it up a notch” also throw in some red chile flakes.
These pickled radish slices have turned out to be a nice addition to both our sandwiches and to our dinner salads. I even caught myself just eating them by themselves, with a little crunch, a zing of tang and finally some heat.
I never would have guessed that I would ever eat radishes as a snack while making dinner. First time for everything.
Until next time…
Mrs. Chef (Christa)