Bánh Mì Fried Cheese Recipe

Combine rice vinegar, warm water, sugar, and 1 tsp kosher salt in a bowl or jar. Stir until sugar and salt dissolve.

Add julienned carrot and daikon to the pickling liquid and press down so they’re submerged. Add cucumber ribbons to a separate small bowl if you prefer them crisper or add to the same jar. Refrigerate at least 20 minutes; best after 1 hour. Drain lightly before assembling.

Prepare cheese

Slice the firm white cheese into 1/2-inch thick slices (about 4 slices per 8 oz if large). Pat slices dry with paper towels to remove surface moisture — this helps the breading stick and prevents oil splatter.

Set up breading station

Place flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp black pepper. Beat eggs with 2 tbsp cold water in a second shallow bowl. In a third bowl combine panko, cornmeal (if using), and remaining 1/2 tsp salt and 1/4 tsp pepper.

Dredge each cheese slice in flour, shaking off excess, dip into the egg wash, then press into the panko mixture to coat thoroughly. For extra-crispy, double-coat: dip back into egg and press into panko again. Place breaded slices on a plate and chill 10 minutes to set the crust (optional but helps hold breading).

Heat 1/2 cup neutral oil in a large nonstick or cast-iron skillet over medium heat until shimmering and a breadcrumb dropped in sizzles immediately (about 325–350°F / 160–175°C). There should be enough oil to shallow-fry — about 1/8–1/4 inch in the pan.

Fry the breaded cheese in batches without crowding the pan. Cook 2–3 minutes per side until golden brown and crisp. Use a spatula to gently press for even contact. If oil browns too quickly, lower heat. Transfer cooked slices to a paper towel-lined plate to drain for 1–2 minutes.

Optional: keep fried cheese warm in a 200°F (95°C) oven on a wire rack while finishing remaining slices.

Split the baguette lengthwise, leaving a hinge if you like. Lightly toast cut sides in a skillet with 1 tbsp butter over medium heat until golden and crisp (or under a broiler for 1–2 minutes).

Mix mayonnaise and Sriracha in a small bowl. Taste and adjust heat or salt with a dash of soy if desired.

Spread the Sriracha mayo evenly on both cut sides of the warm baguette.

Place two warm fried cheese slices on the bottom half of each sandwich (adjust number if using more slices).

Top the cheese with a generous handful of pickled carrot & daikon, cucumber ribbons, fresh cilantro leaves, and sliced jalapeños. Sprinkle a light pinch of flaky salt if desired.

Close the baguette and press gently. Cut in half and serve immediately with lime wedges on the side.

If you want extra savory depth, lightly brush the cheese with 1 tsp soy sauce before breading or drizzle a little on the assembled sandwich. For a vegetarian bánh mì, omit any fish-based condiments. For a crisper crust, serve immediately after frying; to keep crust crisp when making ahead, store fried cheese on a rack in a low oven and assemble just before serving.