Our good friends over at Kayem created a unique Vietnamese-inspired sandwich you can easily whip up at home this summer. The aioli takes no time at all and it pairs perfectly with Kayem’s Artisan Sweet Pepper and Provolone Sausage. Serve with an ice cold Harpoon Sweet Spot and your golden… see what we did there? Enjoy!
Banh Mi Ingredients:
- Kayem Artisan Sweet Pepper and Provolone Sausage
- 1 Baguette
- 1 Bunch Thai Basil
- ½ Bunch Parsley
- Your choice of pickle (pickled chilies recommended)
- Red Bell pepper aioli
- 1 apple of choice (Honey Crisp recommended)
Red Bell Pepper Aioli Ingredients:
- 1Tbsp Dijon mustard
- 2 egg yolks
- 1-2 Tbsp Lemon Juice
- 1 QT Canola Oil
- 1 Red bell pepper
- 2 cloves of garlic
- 1 small shallot
- In a bowl coat your Red Bell Pepper, Garlic, and Shallot in a Tbsp of oil, making sure there is a light coating covering everything. Put the pepper, garlic, and shallots into the oven at 350 degrees Fahrenheit, for 30 min, or until the skin on the pepper becomes roasted and easily removable.
- Remove the skin from the pepper and discard it along with the seeds and pith. In a food processor combine your roasted bell pepper, shallot, and garlic, with your egg yolks, Dijon, and lemon juice. Buzz until smooth.
- Starting with a very light pour gradually add the canola oil to the processor while it is still running. **Be careful not to add too much oil too quickly as your aioli might break, if this happens try to add a little cold water. If that doesn’t work remove everything from the food processor and start over with new egg yolks, Dijon, and lemon juice, instead of oil, add your broken aioli into the new mixture.**
- Once your aioli is complete it should have a thick mayo like consistency, season with salt, black pepper and lemon if necessary.
- Take your bread and slice it open leaving it attached in the back, it should resemble a hot dog roll. Remove the excess bread from the top half of your baguette by tearing away at it with your thumb and index finger, be careful not to put a hole in the crust of the bread.
- Soften your butter, and lightly spread it on both sides of the bread. Throw your baguette into the open, and wait until it is toasted.
- While your bread is toasting, get a pan hot on the stove, add a little canola to the pan, and wait until you see light white wisps of smoke coming from the pan
- Take your Kayem Artisan Sausage and add it to the pan. Cook until the skin gets golden brown and the sausage feels tough. Once sausage is cooked, let it rest while you assemble your sandwich
- Take your Thai Basil and Parsley and chiffonade the leaves. If your choice of pickle requires cutting into smaller pieces, do that now.
- Take your bread and lay it on your cutting board, spread your aioli on the bottom layer of your sandwich. Cut your sausage in half like you did your baguette, so it is able to lay flat on one side, and then place them on your bread.
- Add your pickles, they should sit nicely in between the ridges created by the curved edges of the sausage. Sprinkle your chiffonade herbs over the pickles. Top with fresh apple slices and close your sandwich.
- Serve with a Harpoon Sweet Spot and enjoy!
By: Harpoon Brewery Published:
It all started with friendship and a shared love of beer. The only thing missing was a choice of quality beer and a great beer culture. So three friends/beer lovers took it into their own hands, hired a brewer, and brewed the beer they wanted to drink. It was deeper in color, fuller in flavor, higher in quality, and nothing like anyone in Boston had tasted. That was 30 years ago, and the beginning of the craft beer revolution. Things have changed quite a bit since then, but some things remain the same: quality matters and being passionate about the beer you drink matters. But above all, sharing great beer with friends matters most.
We've packed a lot in over the past 30 years. Think you know us pretty well? Prove it!
1. Harpoon Ale was Harpoon’s first beer brewed. What was our 2nd year-round beer?
2. When was the first Harpoon Festival held and which one was it?
3. What was the name of Harpoon’s first brewer?
4. What year did Harpoon become employee owned?
5. What year was Harpoon IPA introduced?
6. What was the original tap handle for UFO made from?
7. What is the name of the silhouetted man on the original Harpoon Ale label?
8. When Harpoon started brewing in 1986, how many breweries were in the US?
9. What was the name of our original delivery vehicle that had no side mirrors and occasionally caught on fire?
10. How many bottle caps are on the wall above the stairs?
So, how did you do?!
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