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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.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Dinner, Lunch
Cuisine:
Vietnamese
Servings:
2
servings
Calories:
590
kcal
Author:
Justin Lewis
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
If you have time, you can always turn this into a panini-style sandwich by giving it a quick grill.
Nutrition
Calories:
590
kcal
|
Carbohydrates:
85
g
|
Protein:
20
g
|
Fat:
21
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
9
g
|
Sodium:
936
mg
|
Potassium:
559
mg
|
Fiber:
9
g
|
Sugar:
15
g
|
Vitamin A:
5220
IU
|
Vitamin C:
14
mg
|
Calcium:
128
mg
|
Iron:
5
mg