From the pantry: Enjoy a bite of summer with street food

I think we can all agree spring weather cannot come soon enough. (Spring, do you hear us?)

I certainly am craving a sunshiny day that brings warmth along with its golden rays. And I am so ready to stuff my heavy jacket away in storage.

The long winter also has me longing for street food. Kind of an odd craving, I know. It most likely is not just about enjoying locally-made, hand-held food while perusing the farmers market or the latest art fair. It is also about walking around with my eyes free to take in the tasty offerings instead of scouting out the next step for hidden icy layers. It is also about being free to move my hand to my mouth to enjoy these offerings free of bulky Michelin Man layers of clothing. Can't you just imagine it?

Since my food craving won't wait for the weather, the other day I decided to make a Banh Mi sandwich. The Banh Mi sandwich is traditional street food in Vietnam.

The sandwich is served on a baguette and typically layered with pork, pickled vegetables and fresh cilantro. I didn't have any pork on hand, so I decided to hard boil some eggs for a vegetarian version. I also whipped up a spicy mayonnaise and quick pickled some carrots and red onions.

Layered on a freshly-baked baguette (a must) it was just the street food fix I needed.

Fresh snow may have been falling while I enjoyed my sandwich, but I did enjoy the sun reflecting off that bright white. Standing close to large kitchen window, I thought I even felt a little hint of warmth.

Banh Mi Sandwich with Egg

Serves 4

Quick Pickled Carrots & Red Onions

1/2 cup rice vinegar

2 tablespoons brown sugar

1/2 tablespoon soy sauce

1/4 teaspoon salt

2 carrots peeled in long shreds (use a peeler to make the shreds)

1/2 a large red onion, halved and sliced thinly into moon shapes

Recipe bold intro: Spicy Mayonnaise

1/3 cup mayonnaise

1 teaspoon soy sauce

2 teaspoon hot chili sauce (such as Sriracha)

Sandwiches

1 large baguette loaf, cut into fourths and sliced in half

4 hard-boiled eggs, thinly sliced

2 Roma tomatoes, sliced

1/2 cup lettuce greens

16 cilantro sprigs

Hot chili sauce (optional)

To pickle vegetables: Place vinegar, sugar, soy sauce and salt in a medium bowl and stir until the sugar has dissolved.

Toss carrots and onions in liquid, cover and refrigerate for at least an hour or up to three days.

To make mayonnaise: Stir all ingredients in a small bowl. Cover and chill until ready to use. Can be made one day ahead.

To assemble sandwiches: Slather spicy mayonnaise on both the bottom and top of the inside of the baguette. Lay greens and then tomato slices on each baguette. Top with eggs, pickled vegetables and cilantro sprigs. Sprinkle with extra hot chili sauce, if you so desire.

Source: Heather Younker, for The Gazette