Every time I make this sandwich, my husband starts talking business plans. He wants to know how much the food costs for such a sandwich would run and how many he thinks I could make on a Sunday morning. Talk then gets into whether a food truck or a food cart would be a better long-term investment.
“We need to think about these things,” he tells me. ”After all, we wouldn’t do this full-time. Nope, we would just have our little banh mi cart (or truck) on Sundays for Panthers home games. But” and he pauses here for emphasis, “we would make a killing. How could people resist this sandwich? They’d have to buy it.”
