Refrigerating Bahn Mi--What's the verdict?
I just moved to NJ, and want to introduce my coworkers to Bahn Mi. I'll probably get them from Nicky's Vietnamese. Can I refrigerate the sandwiches for a day? Should I deconstruct them first? I have access to a professional panini press at work--should i press them or mic them or neither?
Any experiences with eating day old Bahn Mi--good or bad--would be highly appreciated.
Hmmm... I did this once and it was not good. The bread (which is usually nice and crispy) was a mix of stale and soggy. And the pork was tough. Maybe if you deconstruct them and them re-toast the bread (or better yet - buy fresh rolls that day somewhere good) and maybe then press/mic the meat so if soften up?
It turns out OK if you pop them in the toaster oven. I usually put them on bake for around five minutes to warm everything and then a couple of minutes on broil to crisp up the bread.
i feel like these have to be fresh and that its probably not worth it if you can't achieve that - isn't the deliciousness derived from the fresh bread and crisp herbs and meat and mayo all coming together when toasted?
maybe try to buy the ingredients (let them know at the shop what you want to do). if Nicky's wouldn't accomodate that, i bet other places would. otherwise you could wing it and present them with your best interpretation of a bahn mi based on what you had available. i think that would be better than a day old reheated sandwich.
Not great, but OK. Take out the cilantro, jalepeno (if you request spicy), pickled vegetables before you heat them up in a toaster oven and then add. One of the best things about the sandwich is the contrast between the hot bun and meat and the cool veggies.
I don't think Banh Mi are toasted or warmed in Toronto! It's been a while but I definitely don't remember the meat being warm in a cold cut Banh Mi. I've had warm ones with chicken etc in Montreal but not that I recall in Toronto. So these comments are interesting.
A friend told me that his family freezes Banh Mi. Freezing does tend to maintain the texture of baguette fairly well. I want to try this but I haven't done so yet.