As an Amazon Associate I earn from qualifying purchases.
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
- 1 baguette
- 1 jalepeno
- 1 carrot
- a few leaves of lettuce
- 1 granny smith apple
- 1/4 cup of peanut butter
- Sriracha hot sauce
- 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.
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.