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Bahn Mi Thit Veggie Club

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This sandwich is inspired by the Vietnamese Bahn Mi Thit sandwich from one of my new favorite places in Durham. Makes four sandwiches.

Soft rolls (I used Kaiser)
4 slices smoked provolone veggie cheese
4 slices veggie ham
8 slices veggie turkey
1/2 cup shredded carrots
4 large basil leaves
1/4 cup of cilantro
1 small shallot sliced thin
1 small jalapeno sliced thin
dijon mustard
veggie cream cheese
black pepper

To make sandwiches:
*pre-heat oven to 400 degree F
*slice shallot, jalapeno; shred carrots

*tear four pieces of aluminum foil large enough to fully wrap rolls
*slice each roll in half

*spread dijon mustard on bottom half of roll

*add cheese, basil, carrot, shallot, jalapeno and cilantro

*add veggie turkey

*add veggie ham

*spread veggie cream cheese on top of roll, grind black pepper

*top bun

*wrap entire sandwich in foil

*put in pre-heated oven for five minutes
*remove from foil and enjoy.

This is a great summer sandwich, when you need something substantial, but not too heavy.

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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