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SERVES:
makes approx. 16 mini sandwiches

INGREDIENTS:

one loaf French bread

sliced turkey, sliced bologna or liverwurst as needed (some of each or more of just one)

mayonnaise as needed
fresh cilantro as needed

for the pickled vegetables:
one small onion, thinly sliced
one medium carrot, peeled and cut into matchstick pieces
1 large jalapeno pepper, sliced crosswise

1/2 cup white vinegar
1/2 cup water
2 Tbs sugar
2 tsp kosher salt

PROCEDURE:

Plan ahead a bit and make some quick pickled vegetables at least an hour or two ahead of time.

Use a small pot on the stovetop to combine 1/2 cup white vinegar and 1/2 cup water with 2 Tbs sugar and 2 tsp kosher salt and heat that up just enough to dissolve the sugar and salt and turn the heat off.

While that's cooling down, halve and thinly slice one small onion, peel and cut one medium carrot into matchstick pieces and thinly slice one large jalapeno pepper crosswise.

Place those into a container and, once the vinegar has cooled down, pour it over the vegetables and then place the container into the fridge to chill for 1 - 2 hours.

To make the individual mini banh mi sandwiches, slice the French bread crosswise into individual pockets by slicing it 2-inches wide on a slight bias and then slicing it part way through again to make the pocket.

Spread a little mayonnaise into each pocket, add some sliced bologna or sliced turkey or spread a little liverwurst into each pocket....top each one with some well drained pickled vegetables and finish with a sprig of two of fresh cilantro.

HINTS:

Substitute well drained sliced tofu for the sliced meat for a vegetarian version.

Don't assemble sandwiches until shortly before serving.

Alternatively, slice the loaf of bread part way through lengthwise.....open and make one long sandwich...and then slice crosswise into smaller sandwiches instead of making individual sandwiches.