I was in Prospect Heights last Friday night and had this sandwich at a bar after a visit to the Brooklyn Museum to see the Georgia O'Keeffe exhibit - so this Sunday decided to make my own: roasted extra firm organic tofu and sweet carrots, and cool cucumbers. I had the Napoli bread already (and tons of Vermont cream butter spread over after toasting it), and balsamic vinegar and olive oil and chile flakes in place of rice wine, fish sauce and sugar in the original. I think there's a semblance of flavor profiles to the savoriness achieved: after roasting the veggies in oil, balsamic and said spices, straight from the oven with their drippings, I mixed the tofu and carrots with the cold cucumber in a large bowl and added more fresh cracked pepper and more salt because the more salt you add to the balsamic the sweeter it gets, very akin to the Vietnamese sauce but minus the fishiness, but you'd think is there because of the tofu, but then it's not. Anyway, this sandwich is the sandwich I had hoped to achieve it would be - and good enough it did. And I ate two.
My advice if doing at home: Please, no chips. This is not a "club." This is street food. But don't get fooled.
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