Banh Mi Grilled Cheese & Lambrusco

A uniquely delicious, gooey, saucy grilled cheese that will absolutely blow you away. This recipe makes enough pork and pickled vegetables for ~ 4 sandwhiches.

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This Bhan Mi grilled cheese is a must try, especially when paired with dry Lambrusco. f you’re looking for a flavour explosion and darn near perfect pairing with an epic cheese pull, you are in the right place. This gorgeous sparkling red wine is full of beautiful fruit flavours that compliment the intense flavours of this grilled cheese. The subtle grippy tannins from the wine are softened by all that fat and gooey cheese, and the bright bubbles cleanse the palate between each saucy cheesy bite.

Ingredients

Marinated Pork (enough for ~4 sandwiches)

• 1 lb pork tenderloin, cut into medallions and pounded until thin and flat

• 1/4 cup soy sauce

• 1/4 cup brown sugar

• 1/4 cup cilantro leaves

• 4-5 cloves of garlic

• 1 shallot, roughly chopped

• 3 tbsp fresh lime juice

• 2 tbsp fish sauce

• 2 tbsp oyster sauce

• 2 tbsp lemongrass paste

• 1 tbsp ginger, freshly grated

• 1 tbsp maple syrup

• 1 tbsp chili garlic paste

• 1 tbsp sesame oil (+ 1-2 tbsp sesame oil for frying)

Pickled Vegetables

• 1/2 cup rice vinegar

• 1/2 cup water

• 2 tbsp sugar

• 1 tsp salt

• 1 medium carrot, shredded

• 1 medium Daikon, thinly sliced or shredded

Spicy Oyster Mayo

• 1/2 cup mayonnaise

• 1/4 cup chili garlic sauce

• 2 tbsp oyster sauce

Sandwich

• Sourdough bread, 8 thick slices (makes 4 sandwiches)

• 1/2 cup softened/salted butter or margarine (~2 tbsp per sandwich)

• 4 cups shredded Monterey Jack cheese (~1 cup per sandwich)*

• 1/2 cup chopped fresh cilantro

Instructions

1. Marinate the pork:

   1. Add all marinade ingredients to a food processor and blend until smooth. Add pork medallions to a plastic bag (or cover with plastic wrap) and pound with a meat tenderizer (or other hard object) until thin and flat.

   2. Set aside approximately 1/2 cup marinade to use as a sauce. Add the remaining marinade to a resealable container along with pork slices. Seal and place in the fridge for at least 4 hours (ideally overnight).

2. Quick pickle your vegetables: Bring vinegar, water, sugar and salt to a boil in a sauce pan. thinly slice your vegetables and add to a mason jar or another resealable container. Pour pickling liquid over vegetables, seal jar/container, and place in the fridge for at least an hour.

3. Cook the pork: Heat 1-2 tbsp sesame oil in a pan over medium-high heat and add pork slices. Cook for approximately 3-4 minutes per side (or until cooked through). Remove from heat and slice into thin strips.

4. Prepare your sauces: Heat the reserved marinade in a pan until it thickens slightly and set aside. Mix together Mayonnaise, chili garlic paste, and oyster sauce to make spicy oyster mayo.

5. Assemble your sandwiches: Spread butter on one side of each slice of bread and spicy oyster mayo on the other side. Add a handful of cheese (~1/2 cup) followed by pork slices. Spread remaining marinade/sauce over pork. Top with pickled vegetables and fresh cilantro, and finish it off with the remaining shredded cheese. Press both sides together.

6. Grill on medium-high heat, covered, for approximately 3-5 minutes per side or until golden and crispy on the outside and gooey and melty on the inside. Serve immediately with a glass of dry Lambrusco!