In winter, my sandwiches tend to get paired with a cup of soup. In summer, they might find friends in salads or a few chips. One thing is for certain: sandwiches always have a place in my menu planning. In fact, they rarely tend to be part of lunch and much more often are dinner staples because my family wants in on the fun too! And why wouldn't they be reaching for a fun Cajun-Vietnamese fusion sandwich featuring pickled Bánh Mì vegetables and spicy mayo married to blackened Cajun fish and fresh baby greens all on a tender, flakey croissant? It's time to get ready for a fantastic sandwich, whenever you put it on your plate!
This recipe makes eight sandwiches - which is perfect for a fun summer gathering. However, you can halve or even quarter this recipe to make four or two sandwiches. If you go that route, I recommend making a full batch of the pickled vegetables though. You can add them to the top of every bowl of stir fry, poke, or salad you make this summer. I also recommend tucking them into summer rolls and sandwiches for a tangy crunch. If you do not have a peppery green like watercress or arugula, you could use thinly sliced cabbage or lettuce. I very much prefer the more peppery greens in this dish though.
Serve this sandwich alongside all manner of salads - from coleslaw to pasta salad to a spicy cucumber salad (pictured above). Even a nice, chilled fruit salad would be nice. Then pour a glass of your favorite beverage - a fruity cider is pictured above - and find a beautiful place to enjoy this fun fusion meal that gives all the nods to summer!
Viet-Cajun Fried Tilapia Sandwich
- 1 cup coarsely shredded radish (pick a variety you enjoy and have access to - black radishes, beauty heart radishes, and daikon radishes all work)
- 1 cup coarsely shredded carrot
- ½ cup thinly sliced red onion
- ½ cup white vinegar
- ½ cup water
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 3-4 tablespoons Cajun blackening seasoning
- 8 (5-ounce) tilapia fillets (thinner pieces if possible)
- Vegetable oil, for pan frying
- 8 large croissants
- 1 cup spicy mayonnaise (I add 3 tablespoons to enough mayo to make a full cup)
- 4 cups fresh baby watercress or arugula
Place the radish, carrot, and red onion in a medium heatproof bowl. Bring the vinegar, water, sugar, and salt to a boil over high, stirring until the sugar is dissolved, about 2 minutes. Pour the hot vinegar mixture over radish-carrot mixture and let cool, about 1 hour. Cover and refrigerate until ready to use. This step can be done up to 3 days in advance.
Rub the Cajun blackening seasoning into the fish fillets thoroughly. Set aside.
Pour vegetable oil into a large sauté pan to a depth of 1 inch; heat over medium-high to 360°F. Fry the fish until golden brown, about 3 minutes per side. Transfer the fish to a paper towel-lined baking pan while you prepare the sandwiches.
Cut each croissant in half lengthwise. Spread spicy mayonnaise on both cut sides of each croissant. Place the baby greens on the bottom of each croissant and nestle the cooked fish on top of the greens. Top with the drained pickled radish, carrot, and red onion. Serve the sandwiches warm.
- Yields: 8 servings
- Preparation Time: 30 minutes, plus an additional 1 hour for pickling to be done first