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  • Prep-time: / Ready In:
  • Makes 4 sandwiches

Bahn mi sandwiches originated in Vietnam and often contain layers of meat and egg-based mayonnaise, but this vegan version packs just as much flavor. Marinated veggies take the place of chicken or pork and our spicy white bean-based spread adds a delicious creamy element to each bite. The finishing touch is a drizzle of cashew-cilantro sauce to top everything with an extra kick of flavor. These knife-and-fork sandwiches are so loaded with delicious fillings that you need to hollow out some of the bread from the baguette to make room! Save the extra to make bread crumbs or croutons that you can use on salads and soups for meals later in the week.

Tip: For the sauce, soak cashews in enough very hot water to cover them for 15 minutes; drain and rinse before blending.

Open-Face Vegan Banh Mi Sandwiches on a green wooden table

Ingredients

  • 1 medium zucchini, quartered lengthwise, seeded, and cut into matchsticks (1¾ cups)
  • 1 medium yellow squash, quartered lengthwise, seeded, and cut into matchsticks (1¾ cups)
  • 1 cup matchstick-cut carrots
  • 1 small red onion, quartered and sliced
  • ½ cup thinly sliced or matchstick-cut daikon radish
  • 1 fresh jalapeño chile, seeded and thinly sliced
  • ⅓ cup brown rice vinegar
  • 1 tablespoon pure cane sugar
  • ⅛ teaspoon sea salt
  • 1½ 15-oz. cans no-salt-added Great Northern beans, rinsed and drained (2 ¼ cups)
  • ½ cup chopped fresh cilantro
  • 1 to 2 teaspoons sriracha sauce
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 12-oz. whole grain baguette, split and partially hollowed out
  • ⅓ cup soaked raw cashews, well drained
  • 1 tablespoon lime juice
  • ⅓ to ½ cup unsweetened, unflavored plant-based milk

Instructions

  1. In a shallow bowl combine the first six ingredients (through jalapeño). In a small saucepan combine vinegar, sugar, salt, and 2 tablespoons water. Bring just to boiling, stirring to dissolve sugar. Pour vinegar mixture over vegetables; let stand 15 minutes, stirring occasionally.
  2. In a food processor combine beans, half of the cilantro, the sriracha, ginger, garlic, and 2 tablespoons water. Pulse until smooth. Spread in baguette halves. Cut baguette halves in half crosswise. Drain vegetables. Top baguette pieces with vegetable mixture.
  3. In a small food processor combine cashews and lime juice. Process until smooth, gradually adding enough milk to reach drizzling consistency. Drizzle over sandwiches. Top sandwiches with remaining cilantro.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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