Roasted Vegetable Bánh Mì
A simple, vibrant vegetarian bánh mì built with lightly roasted vegetables, crisp cucumber, and classic Vietnamese pickles. Warm, sweet‑savory vegetables meet fresh herbs and a bright mayo base for an easy, weeknight‑friendly sandwich.
Equipment
- Cutting board & knife
- Baking sheet
- Parchment paper
- Toaster or oven (to warm baguettes)
Ingredients
- 2 large carrots cut into thin sticks
- 1 small sweet potato peeled and cut into thin sticks
- 1 tablespoon neutral oil
- 1 teaspoon soy sauce or Maggi
- 1 teaspoon honey optional
- 4 small baguettes
- 4-6 tbsp mayonnaise
- Pickled carrot & daikon about 1 cup
- 1 cucumber thinly sliced
- Fresh cilantro
- 1 jalapeño thinly sliced (optional)
Instructions
- Heat oven to 425°F.
- Toss carrots and sweet potato with oil, soy/Maggi, and honey if using.
- Spread on a baking sheet and roast 18–20 minutes until tender and lightly caramelized.
- Slice and lightly toast the baguettes.
- Spread mayonnaise on both sides of each baguette.
- Layer in the roasted vegetables.
- Add cucumber, pickled carrot & daikon, cilantro, and jalapeño.
- Close and serve warm.
Notes
- A touch of honey enhances caramelization but can be omitted for a cleaner flavor.
- Cutting the vegetables into thin sticks helps them roast quickly and fit neatly into the sandwich.
- This filling also works well in bowls with rice or noodles