Portobello Banh Mi
This vegetarian twist on a traditional Vietnamese sandwich features tender, roasted Portobello mushrooms, pickled veggies, jalapeños, cucumber, and cilantro on a baguette spread with spicy Sriracha mayonnaise.
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Portobello Banh Mi
This vegetarian twist on a traditional Vietnamese sandwich features tender, roasted Portobello mushrooms, pickled veggies, jalapeños, cucumber, and cilantro on a baguette spread with spicy Sriracha mayonnaise.
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| Servings |
| 2sandwiches |
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Ingredients
- 8oz Portobello mushrooms (4-5 inches across)cleaned, stems removed
- 1/4tsp olive oil
- 1/8tsp kosher salt
- 2ea 7-inch baguette piecessliced in half, toasted if desired
- Sriracha-Scallion Mayonnaiserecipe follows
- 8slices English (seedless) cucumber
- 2Tbsp fresh cilantro leaves
- 1/2oz fresh jalapeño chili pepperseeded and sliced thin
- Pickled Carrot and Daikonrecipe follows
Sriracha Mayonnaise
- 3Tbsp mayonnaise
- 1 1/2tsp sriracha chili sauce
- 1/2Tbsp green onions (scallions)trimmed and sliced thin
- 1tsp fresh lime juice
- 1pinch ground black pepper
Pickled Carrot and Daikon
- 1 1/8tsp white vinegar
- 1/4tsp granulated sugar
- 1/2oz fresh daikon radishpeeled and cut into thin julienne strips 2″ x 1/8″ x 1/8″
- 1/2oz fresh carrots peeled and shredded 1/8″
Instructions
- Preheat oven to 325 F. Toss mushroom slices with oil and salt. Place on sheet pan in a single layer.
- Bake 20 minutes. Turn mushrooms over. Bake until tender, 20 to 25 minutes more. Cool. Slice 1/4″.
- For each sandwich, spread half of Sriracha Mayonnaise on bottom half of each baguette. Layer each with 4 slices cucumber, half of cilantro, 4 slices jalapeno, half of roasted Portobello mushrooms, and half of Pickled Carrot and Daikon.
- Add tops of each baguette half, press lightly, and cut diagonally in half. Serve.
Sriracha Mayonnaise
- Combine all ingredients. Whisk until well blended
Pickled Carrot and Daikon
- Whisk vinegar and sugar until well blended. Add daikon and carrot. Toss to coat. Let stand 2 hours or overnight. Drain.