I have a confession. I have a problematic habit of subscribing to cooking, health, and fitness magazines, finding promising or inspiring recipes in them, tearing the recipes out with the greatest of intentions to utilize them, and then leaving them stacked in a pile for months and months. Starting this year, I have made a promise to myself to actually put some of these recipes to use. After all, I am paying for the magazines, so I might as well get my monies worth! 😉
One of my favorite magazines to find inspiration from is Vegetarian Times. The most recent issue (January/February 2013) features a recipe for a “Vegful Vietnamese Sandwich.” This recipe inspired me to create my own version of a Vietnamese Banh Mi sandwich. Enter the…
Vietnamese Banh Mi-Inspired Sandwich
*Inspired by the Vegful Vietnamese Sandwich in Vegetarian Times
1/2 cup shredded organic carrots
1 small lime, juiced
1 tsp apple cider vinegar
1 tsp low-sodium soy sauce
3 TB vegan mayonnaise (I used Vegenaise)
1/2 TB Sriracha sauce
2 chik’n cutlets (I used Quorn brand)
2 hoagie sub rolls
EVOO cooking spray
1 Roma tomato, sliced
1. In a small bowl, combine carrots, lime juice, apple cider vinegar, and soy sauce. Stir until well-combine. Let sit in the refrigerator for approximately 30 minutes.
2. Preheat oven to “broil.”
3. Stir together mayonnaise and Sriracha sauce. Set aside.
4. Cook chik’n cutlets according to package directions.
5. Cut hoagie sub rolls 3/4 of the way. Do not cut them all of the way. Spray the inside of the rolls with EVOO cooking spray. Broil for approximately 2-3 minutes, or until golden brown.
6. Spread mayonnaise and Sriracha spread onto the buns. Add lettuce and Roma tomato slices. Top the tomatoes with the cooked chik’n cutlet. Top the chik’n cutlet with the marinated carrots. Drizzle the carrots with a bit of the remaining marinade.
Serve the Vietnamese Banh Mi-Inspired Sandwich with a side of vegetables or fruit. I chose to eat mine with cooked mixed vegetables.
I was so thrilled with the outcome of this sandwich. The crispiness of the bread combined with the freshness of the vegetables, the heartiness of the chik’n cutlet (which, by the way tastes like chicken!), and the marinated carrot salad was absolutely delicious. And the Sriracha mayonnaise?? Um, do not even get me started on how delicious that was. It totally made the sandwich!
If you do one nice thing for yourself this week, do yourself a favor and make this sandwich. You simply cannot beat a recipe for a sandwich that is beyond easy to make and extremely flavorful and delicious. I highly encourage you to give it a try!