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Bánh Mì Chay

2016-09-08
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m

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.

Ingredients

  • 1 baguette
  • 1 jalepeno
  • 1 carrot
  • a few leaves of lettuce
  • 1 grannysmith apple
  • 4 T peanut butter
  • Cilantro
  • Sriracha hot sauce

Method

Step 1

Slice apple into 1/8 to 1/4 inch slices.

Step 2

Either grate or spiral the carrot. If you use a spiraler like the Ben-Riner then the bigger the carrot the better the spiral.

Step 3

Slice the jalepeno thinly. Remove seeds if you want to reduce the heat.

Step 4

Slice the baguette lengthwise and spread peanut butter on both halves.

Step 5

Layer all your ingredients and top with Sriracha and cilantro.

Step 6

Enjoy!

Recipe Type:

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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