Bánh Mì Chay

BY : PUBLISHED : September 8th, 2016 UPDATED: August 19th, 2021

Most of the 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.

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Bánh Mì Chay

Justin Lewis
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Dinner, Lunch
Cuisine Vietnamese
Servings 2


  • 1 baguette
  • 1 jalepeno
  • 1 carrot
  • a few leaves of lettuce
  • 1 grannysmith apple
  • 4 T peanut butter
  • Cilantro
  • 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.
  • Enjoy!
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Justin Lewis

Hi, I'm Justin. I've been a vegetarian for 28 years. When I'm not cooking up great meals in my kitchen, I spend my time building websites or writing on my blog.

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