Banh Mi Grilled Cheese
The grilled cheese is BACK and this one is a must try! This is Bhan Mi grilled cheese paired with my favourite dry Lambrusco by tomato wheels. If 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.
Buy the wine here! *Tomato Wheels Lambrusco isn’t available in the states, but see below for a great alternative! (commissions earned)
US (Alternative): Lini910 Lambrusco Secco
Banh Mi Grilled Cheese
Yield: 4
Inactive time: 4 HourTotal time: 4 Hour
A uniquely delicious, gooey, saucy grilled cheese that will absolutely blow you away. This recipe makes enough pork and pickled vegetables for ~ 4 sandwhiches.
Ingredients
Marinated pork
- 1lb 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
Other
- 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 sanwhich)*
- 1/2 cup chopped fresh cilantro
Instructions
- 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** until thin and flat.
- 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).
- Quick pickle your vegetables: Bring vinegar, water, sugar and salt to a boil in a sauce pan. Prepare 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.
- 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.
- 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.
- Assemble your sandwhiches: 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 then finish it off with the remaining shredded cheese. Press both sides together.
- 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!
Notes
- You can use any mild, stringy cheese! Mozzarella or Provolone would both be great alternatives
- If you don't have a meat tenderizer you can use any hard object that won't break to pound the meat. A rolling pin works great!
