Menu Concept

Heritage Ham Banh Mi

A Globally Inspired Sandwich with Real Jones Character

Banh mi has gone from regional specialty to mainstream operator menu staple, and chefs are increasingly building their own takes with non-traditional proteins. This is a Jones-forward version that earns its place on a lunch or dinner menu.

The Menu Concept

Thinly sliced Jones Dairy Farm Heritage Uncured Ham layered on a fresh baguette.
Built with crunchy pickled vegetables, fresh cucumbers, and a roasted jalapeño aioli.

Chef’s Notes

The pickled vegetables are the soul of a banh mi and worth making in-house. A quick pickle of julienned carrot and daikon in rice vinegar, sugar, and salt takes 30 minutes and holds for two weeks refrigerated. Batch a large container at the start of the week and use it across multiple menu items.

The roasted jalapeño aioli is where you can dial the heat to your segment. Roast jalapeños over an open flame or under a broiler until blackened, then blend with mayo, lime juice, garlic, and a touch of fish sauce or soy. Hold cold and apply at assembly.

Slice the ham thin and layer generously — banh mi is a meat-forward sandwich and a stingy build undersells the product. Three or four folded layers per sandwich is the right ratio.

Toast the baguette briefly on the flat top before assembly. A warm, slightly crisp baguette is non-negotiable. A cold, dense baguette ruins the build.

Finish with cilantro sprigs and sliced fresh jalapeño at plating for a fresh, herbaceous lift.