As many of you know, a good portion of my recipe inspiration comes from travel. I love seeking out local restaurants in towns I visit and trying something different that I can’t get at home. Often times, it’s something super delectable and flavorful that I immediately want to run home and try and recreate or put my own spin on. This veggie Bahn Mi sandwich is one of those meals.
I was in Austin, Texas a couple years ago for a photoshop workshop and they brought lunch in from this darling little cafe called the Elizabeth Street Cafe. It’s a lovely and vibrantly colored little vietnamese spot serving up all kinds of comfort food like Pho, and these amazing Bahn Mis.
Being the veggie lover that I am, this sandwich is a wonderful lunch option during the dog days of summer. With all the colors, I think it’s even pretty enough to serve at a ladies luncheon for something non traditional. The other thing I love about it, is you can keep the pickled veggies in your fridge for a couple of days and have an easy lunch on hand. These veggies are some of my favorites in a Bahn Mi, but you can use any crisp fresh summer veggie that you’d like.
Hope you enjoy!
Pickled Veggie Bahn MiSERVES 4 PrintDownload
- 4 Hoagie rolls
- 1 cup of sliced radishes
- 1/2 cup thinly sliced sweet onion
- 1 cup of sliced cucumbers
- 1 cup of shredded carrots
- 1 jalapeño, sliced
- 1 avocado, sliced
- 2/3 cup of mayonnaise
- 1/4 cup sriracha sauce
- 1 teaspoon of sweet hot mustard
- 1 cup of rice wine vinegar
- 2 Tbsp of sugar
- 1 1/2 cups water
- Cilantro leaves, roughly chopped
- salt and pepper
- Combine the water, sugar and rice wine vinegar in a medium sized mixing bowl. Add in about 1 tsp of salt and the sliced cucumbers, radishes, onion and shredded carrots. Stir to combine and make sure that the veggies are as submerged in the pickling liquid as possible. Cover and refrigerate for at least 1 hour or overnight.
- In another small mixing bowl, mix the mayonnaise, sriracha sauce and sweet hot mustard together. Cover and refrigerate until ready to use.
- To assemble the sandwiches, cut the hoagies not totally in half, but enough to stuff them well. Spoon in some of the sriracha mayonnaise. Stuff the sandwich with the pickled veggies and top with avocado slices, jalapeño slices and some cilantro. Repeat with the remaining hoagies making 4 sandwiches.