Banh-Maybe
A vegetarian take on a banh-mi sandwich.
Prep Time: 10ish min
Cook Time: 15ish min
Yield: 2 sandwiches
Ingredients
2 french bread rolls
1 bunch cilantro
1 carrot
1 crispy white veg (like turnip, radish, or jicama)
4 extra large portobello mushrooms
2 garlic cloves
1/2 lemon (just the juice)
4 tbsp mayo
1/2 cup of hoisin sauce
1/2 tsp sriracha
1/4 tsp ginger powder
1/2 tsp salt
1/2 tsp pepper
2 tbsp veg oil
Instructions
Prep! Thinly slice the carrot and turnip/radish/jicama. A mandoline works well for this, but if you don’t have one, a standard peeler works just the same. Rough chop the cilantro. Slice the portobello into thick slices. Mince the garlic.
Start by making the mushrooms. Heat the oil in a large pan over medium heat. Add the mushrooms to the hot oil and cook them down until they are about half their original size.
Once the mushrooms have cooked down, add the ginger powder, garlic, salt, and pepper. Continue to cook until the garlic is fragrant and the mushrooms are fully browned.
Add the hoisin sauce and keep cooking until the mushrooms have absorbed most of the sauce. Remove from heat and set aside.
Slice the bread open and lightly toast both sides under a low broiler. This happens fast so keep an eye on it!
Make the spread. Combine mayo, sriracha, and the lemon juice in a small bowl. Mix thoroughly, taste, and adjust sriracha if you like things a little spicier. If it’s too spicy, add more mayo.
Time to assemble! First, spread a layer of the mayo mixture on both sides of the bread. Next, a healthy layer of carrots and the turnip/radish/jicama. Then the mushrooms, a good heap of cilantro, and finish it off with an extra squeeze of lemon.
Close it up and chop it in half to get that nice cross section. Marvel at it’s beauty. Eat.