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Most of the summer, at least where I live, it feels much too hot to cook. On days like that there’s nothing better than a sandwich and the Bánh Mì Chay fits the bill nicely. Last summer I discovered a variation of this sandwich at a juice bar in Providence, RI. They grilled theirs panini-style on sliced sourdough and didn’t use lettuce. This recipe calls for a baguette like a classic Bánh Mì does and is not grilled. The panini-style is just as good but for a quick, easy, and delicious sandwich just try the recipe below.
Bánh Mì Chay
Ingredients
- 1 baguette
- 1 jalepeno
- 1 carrot
- a few leaves of lettuce
- 1 granny smith apple
- 1/4 cup of peanut butter
- Cilantro
- Sriracha hot sauce
Instructions
- Slice apple into 1/8 to 1/4 inch slices.
- Either grate or spiral the carrot. If you use a spiraler like the Ben-Riner then the bigger the carrot the better the spiral.
- Slice the jalepeno thinly. Remove seeds if you want to reduce the heat.
- Slice the baguette lengthwise and spread peanut butter on both halves.
- Layer all your ingredients and top with Sriracha and cilantro.
Notes
Nutrition
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