Banh mi sandwich represents a Vietnamese street food that has its root in Saigon. Served on a soft French baguette, it’s a delightful fusion of French and Vietnamese culinary traditions. In this vegan recipe here, besides those standard veggie configuration, we add eggplant, zucchini, potato to become a mixed vegetable sandwich with avocado spread instead of regular mayo.
What contributes to the delightful taste of banh mi? Each banh mi begins with a toasted French baguette. These are not just any baguettes; we specifically look for these unique baguettes at a Vietnamese deli or an Asian grocery store. When toasted, these baguettes achieve a crispy exterior while remaining wonderfully airy and soft on the inside.
It is the combination of these varied textures and flavors, along with the specialty sauce nestled within the baguette, that renders the banh mi so remarkable. Additionally, it offers a taste of Vietnam that can be conveniently carried in your purse or backpack.
PACKAGE CONTAINS:
1) A container of veggies
2) A separate vacuum sealed pouch of baguettes.
3) A cup of mashed avocado spread.
STEPS TO ASSEMBLE
1) Reheat the fillings and sauce in the package in the microwave until warm.
2) To prepare a banh mi baguette for open-faced sandwiches, use a serrated knife to cut it lengthwise,
leave a “hinge” so the two halves remain connected. Consider removing more of the interior bread to make room for generous toppings.
3) Toast the open-faced baguette in oven until golden and crisp.
4) Spread the prepared avocado generously over each baguette half.
5) Layer the heated fillings on top of the avocado-spread baguette, then add the sauce, and serve.
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