LCBO Food & Drink Holiday 2021

REMAINS OF THE DAY

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 ⁄ 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 ⁄ cup (60 mL) thinly sliced green onion ⁄ cup (60 mL) cilantro leaves Sriracha or other hot sauce to taste (optional) ⁄ cup (125 mL) thinly sliced cucumber ⁄ lb (150 g) le over charcuterie and/or sliced meats

1 To make quick pickles, com- bine 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 length- wise and lightly toast. Spread pâté over bottom half, then top with green onion, cilantro and Sriracha, if using.

WHAT TO SERVE Gamay’s vibrant fruit character and lively nature make it both crowd- pleasing and food-friendly. This local example will flatter the simple yet delicious sandwich. Chill slightly. Angels Gate Gamay Noir VQA LCBO 107714, $14.95 3 Layer on quick pickles, cu- cumber and charcuterie, close sandwich, slice in half and serve. Makes 2 sandwiches

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HOLIDAY 2021 FOOD & DRINK