LEFTOVER CHARCUTERIE BANH MI WITH QUICK PICKLES

Every holiday party seems to have a container of leftover sliced charcuterie and mangled pâté. With some easy quick pickles and a baguette, you can throw together this beloved Vietnamese sandwich in no time.

QUICK PICKLES

1 cup (250 mL) water

1 cup (250 mL) seasoned rice wine vinegar

1 lime, juiced

1 clove garlic, flattened

1⁄2 oz (15 g) ginger, peeled and thinly sliced 1 medium carrot, peeled and julienned

1 small onion, thinly sliced

1 demi-baguette

2 oz (55 g) le over so pâté

1/4 cup (60 mL) thinly sliced green onion

1/4 cup (60 mL) cilantro leaves Sriracha or other hot sauce to taste (optional)

1/2 cup (125 mL) thinly sliced cucumber

1/2 lb (150 g) le over charcuterie and/or sliced meats

1 To make quick pickles, combine water, vinegar, lime juice, garlic and ginger in a medium saucepan and bring to a boil. Transfer to non-reactive bowl and add carrot and onion. Cool to room temperature. Cover and refrigerate for up to 2 weeks. Drain well before adding to sandwich.

2 Split baguette in half lengthwise and lightly toast. Spread pâté over bottom half, then top with green onion, cilantro and Sriracha, if using.

3 Layer on quick pickles, cucumber and charcuterie, close sandwich, slice in half and serve. Makes 2 sandwiches