Ingredients with Measurements:
- 1 loaf of French bread
- 1 lb. of docang (Vietnamese pork sausage)
- 1 cup of shredded lettuce
- 1/2 cup of sliced pickles
- 1/2 cup of sliced tomatoes
- 1/4 cup of mayonnaise
- 1 tbsp. of Dijon mustard
- 1 tbsp. of honey
- 1 tbsp. of rice vinegar
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut the docang into thin slices and grill for 5-7 minutes on each side until cooked through.
3. Cut the French bread into sandwich-sized pieces and slice open.
4. In a small bowl, mix together mayonnaise, Dijon mustard, honey, rice vinegar, salt, and pepper to make the sauce.
5. Spread the sauce on both sides of the bread.
6. Layer the grilled docang, shredded lettuce, sliced pickles, and sliced tomatoes on the bottom half of the bread.
7. Close the sandwich and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 45g
Protein: 20g
Substitutions for ingredients:
- Docang can be substituted with any type of grilled sausage.
- Lettuce can be substituted with any type of greens.
- Pickles can be substituted with any type of pickled vegetables.
- Tomatoes can be substituted with any type of sliced vegetables.
Variations:
- Add sliced onions or bell peppers for extra flavor.
- Use a different type of bread, such as a baguette or ciabatta.
- Add hot sauce or chili flakes for a spicy kick.
Tips and tricks:
- Make sure to slice the docang thinly for even cooking.
- Toast the bread before assembling the sandwich for added crunch.
- Use a panini press to press the sandwich for a crispy exterior.
Storage instructions:
Store any leftover ingredients separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grilled docang in the microwave or on the stovetop before assembling the sandwich.
Presentation ideas:
Serve the sandwich on a wooden board or platter with a side of chips or fries.
Garnishes:
Garnish with chopped herbs, such as cilantro or parsley.
Pairings:
Pair with a cold beer or a glass of iced tea.
Suggested side dishes:
Serve with a side of potato chips or sweet potato fries.
Troubleshooting advice:
If the docang is sticking to the grill, brush with oil before grilling.
Food safety advice:
Make sure to cook the docang to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
The po' boy sandwich originated in New Orleans in the 1920s and was traditionally made with fried oysters or shrimp.
Flavor profiles:
The docang adds a savory and slightly sweet flavor to the sandwich, which is balanced by the tangy pickles and sauce.
Serving suggestions:
Serve the sandwich with a side of coleslaw or potato salad for a complete meal.
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