Vietnamese Subs (Bahn Mi)

• Sandwich rolls or baguette (split)
• Asian red chili paste
• Salad mix or shredded cabbage
• Red onion (sliced)
• Cucumber (sliced)
• Fresh cilantro
• Deli Ham or chicken
• 1 cup Jicama, peeled and cut into matchstick-size pieces
• 1 cup Carrots, peeled and cut into matchstick-size pieces
• 1/2 cup Seasoned rice vinegar
• Salt
• Pepper

1. AT HOME:
2. Pack split sandwich rolls or baguettes; Asian red chili paste; salad mix or shredded cabbage; sliced red onion; sliced cucumber; fresh cilantro; and deli meats such as ham or chicken.
3. Marinate 1 cup each matchstick-size pieces of peeled jicama and carrots in 1/2 cup seasoned rice vinegar up to three days.
4. Pack fresh and pickled vegetables separately in zip-lock plastic bags.
5. IN CAMP:
6. Save leftover beef or chicken satay.
7. Layer rolls with leftover satay and/or deli meats, chili paste, cilantro, and vegetables. Sprinkle with salt and pepper.

sandwich rolls, asian red chili paste, salad mix, red onion, cucumber, fresh cilantro, ham, jicama, carrots, rice vinegar, salt, pepper

Taken from www.myrecipes.com/recipe/vietnamese-subs-bahn-mi (may not work)