Vietnamese-Inspired Open-Faced Breakfast Sandwich

Whaaaat?! What could this be? Well, there are a lot of words I could use to describe it. Delicious, crisp, and unique come to mind right off the bat. This delectable creation is completely credited to my boyfriend, who is thrilled that his recipe is "blog worthy." ;) He is a wonderful cook, and he knows his way around the kitchen. Lately, after eating (okay, inhaling) a few banh mi sandwiches from several vietnamese places around town, he felt inspired by the flavors and started experimenting in the kitchen. This was his latest creation that was derived from the traditional banh mi sandwich, and oh my, I can't wait to see what he comes up with next! It just keeps getting better! :)

In this dish, there was a little more experimentation than usual. Neither of us have eaten radish enough to be familiar with the flavors, but the colors are so vibrant in this vegetable that we couldn't resist picking up a few at our local market! I am very glad we did. Not only did the watermelon radish add a little dazzle to the dish, but radish is also full of health benefits! They are loaded with vitamin A, vitamin C, and many essential minerals, and they also aid in vital functions of the liver and digestive system. Talk about a good addition to any pantry!

The mild flavor and crunch of the watermelon radish fit right in with the vegetables that accompanied this dish. I imagine that this beautiful little veggie would also taste wonderful raw with some hummus! Think I found my new snack! :)

Vietnamese-Inspired Open-Faced Breakfast Sandwich

Ingredients:
1 Whole Wheat Baguette
1 Clove Garlic, minced
1 Watermelon Radish, thinly sliced
1 Tbsp Olive Oil
1 tsp Rosemary
1 tsp Thyme
2 Eggs
A Few Thin Slices of Pickled Carrot, Parsnip, and Red Onion (my boyfriend pickled his own, but you could also just cook these in some Olive Oil if you don't care for pickled vegetables)
Sriracha Sauce
2 Tbsp Cilantro, Chopped

Directions:
Heat the oven to 350. Cut the whole wheat baguette in half length-wise, top with minced garlic, and toast in the oven. In the meantime, heat the olive oil in a pan on medium-high heat. Season the radish slices with rosemary and thyme and cook them in the olive oil for about 1-2 minutes, or until they brown very slightly. Cook the eggs to your liking. In my case, I liked them over-easy or sunny-side up with a nice runny yolk (this really added an excellent element to the dish).
Cut the baguette into smaller sections, and start layering the vegetables. Add the egg, then layer a few slices of watermelon radish, and then the pickled (or cooked in olive oil) carrots, parsnip, and red onion.  Top with Sriracha Sauce and chopped cilantro.

Enjoy!