banh mi sandwich

This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more!

Banh Mi Sandwich

(14-ounce) package extra firm tofu (see notes)

olive oil (for the pan)

baguette pieces (sliced in half)

mayo (or vegan mayo)

cilantro per sandwich

Sriracha

daikon

carrots

cucumber

jalapeño (thinly sliced)

white wine vinegar (more

rice vinegar (more as needed)

sugar

salt

olive oil

tamari

lime + a little zest

garlic (minced)

ginger

black pepper

Make ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the white wine vinegar, rice vinegar, sugar, and salt. If the liquids don’t cover the veggies, add about 2 tablespoons water and more vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.

Drain the tofu and slice it into 1/2-inch slices. Place it on a towel and gently pat dry to remove excess water.

In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.

Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.

Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.

Assemble sandwiches with the baguette, mayo, tofu slices, pickled veggies, and cilantro, and serve with sriracha.

Vietnamese Banh Mi Sandwich Recipe - One of the most vibrant and delicious sandwiches in the world. Loaded with fresh vegetables, grilled meat, and piled high on a french baguette.

Vietnamese Banh Mi Sandwich

fish sauce

lime juice

garlic, (minced)

jalapeno

chicken breasts ((3-4 breasts))

water

rice vinegar

red pepper

carrots, (sliced thin on the bias)

daikon radishes, (sliced thin on the bias)

sub rolls

mayo

cucumber, (sliced thin)

cilantro leaves, (or mint)

jalapeno (for extra heat (optional))

For the chicken: In a baking dish, mix the fish sauce, lime juice sugar, garlic, jalapeno and salt. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!

For the pickled vegetables: Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, crushed red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.

Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover the chicken with foil to rest for 5 minutes. Open the sub rolls and grill the insides for about 1-3 minute—until toasted.

Drain the pickled veggies. Slice the chicken into thin pieces.

Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls. Serve immediately!

https://content.jwplatform.com/videos/4fOHrSP6.mp4

If you've never tried a Vietnamese Banh Mi Sandwich... It's time.

These incredibly flavorful Bánh Mì sandwiches are filled with pickled carrots, cucumber and cilantro, seasoned chicken and a delicious homemade sauce.

Bánh Mì

Tablespoons rice vinegar

carrots (,

English cucumber (, very thinly sliced)

jalapeño pepper (sliced thinly (optional))

chicken breasts

garlic powder

smoked paprika

cayenne pepper

cilantro

baguettes

mayonnaise

Tablespoons hoisin sauce

sriracha hot sauce (, more or less, to taste)

Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.

Make the sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.

Cook the chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.

Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the mayo sauce on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce on top of the chicken. Drain the veggies and add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!

https://content.jwplatform.com/videos/ZPXyxjBU.mp4

These incredibly flavorful Bánh Mì sandwiches are filled with pickled carrots, cucumber and cilantro, seasoned chicken and a delicious homemade sauce.

BANH MI

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Top 3 banh mi sandwich recipes from across the web

The most viewed banh mi sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vietnamese Banh Mi Sandwich

Bánh Mì

The most viewed banh mi sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine