This recipe is a mix of two recipes as we found one of our old favorites we liked more than what the recipe actually suggested, we also adjusted the original recipe to fit our liking.


For the dip you will need:

1 qt. (32 oz.) vegetable stock

3 tbsp. white miso (can find in Whole Foods in the refrigerated section next to the kimchi)

1 tbsp. soy sauce

½ cup very thinly sliced red onion

1 bunch cilantro springs


For the sandwich you will need:

¼ cup chopped fresh cilantro

1 baguette cut into fourths

¾ mayonnaise

8 tsp. hoisin sauce

1 Steak, your favorite cut, we tend to buy our favorite at Beaver’s and cut very thin

2 cups pickled carrots

1 cucumber

1 jalapeno


For the dip:

In a medium saucepan, combine the stock, miso and soy sauce.  Bring to a boil over high heat.  Stir until the miso is dissolved in the broth.  Add onions and chopped cilantro. Simmer for 2 minutes. 

For the sandwich:

Cut each piece of bread open (horizontally) so they are ready to fill, leaving one side still attached.  On each sandwich, spread mayonnaise and hoisin sauce.  Divide the cooked steak (cook to your liking) evenly among the sandwiches.  Add the pickled carrots, cut up cucumber and cut up jalapeno to the sandwiches.  Make sure to deseed the jalapeno and cut thin.  Top with a little cilantro.  Serve with the hot dipping sauce on the side.


Both recipes inspired by Food and Wine.