Bánh Mì Chay

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.

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

Ingredients

  

1x2x3x

• 1 baguette
• 1 jalepeno
• 1 carrot
• a few leaves of lettuce
• 1 grannysmith apple
• 4 T 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.
• Enjoy!

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