Vietnamese-Style Vegetable Sandwiches with Spicy Mayo & Broccoli

Vietnamese-Style Vegetable Sandwiches

with Spicy Mayo & Broccoli

35 MIN
2 Servings
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From the Test Kitchen

To make these bành mí-inspired sandwiches, we’re layering crisp, bright marinated veggies and tender sautéed mushrooms inside crusty baguettes. It all comes together with the kick of spicy mayo—plus a side of roasted broccoli.

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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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tips & techniques
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, transfer the roasted broccoli to a bowl. Reserving the sheet pan, remove and discard the foil.

Prepare the ingredients & marinate the vegetables:
2 Prepare the ingredients & marinate the vegetables:

While the broccoli roasts, quarter the mushrooms. Peel and finely chop the ginger. Halve the baguettes. To make the spicy mayonnaise, in a bowl, combine the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a medium bowl, combine the sliced radishes, grated carrots, sugar, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the mushrooms:
3 Cook the mushrooms:

While the vegetables marinate, in a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the quartered mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat and season with salt and pepper to taste.

Toast the baguettes:
4 Toast the baguettes:

Place the halved baguettes cut side up on the sheet pan used to roast the broccoli. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the edges are lightly browned. Carefully transfer to a work surface.

Dress the broccoli:
5 Dress the broccoli:

While the baguettes toast, reserving the liquid, drain the marinated vegetables. Set aside. Add the reserved marinating liquid and sesame seeds to the bowl of roasted broccoli; stir to coat. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Build the sandwiches using the toasted baguettes, spicy mayonnaise, cooked mushrooms, and marinated vegetables. Serve the sandwiches with the dressed broccoli. Enjoy!

Tips from Home Chefs

Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, transfer the roasted broccoli to a bowl. Reserving the sheet pan, remove and discard the foil.

2 Prepare the ingredients & marinate the vegetables:

While the broccoli roasts, quarter the mushrooms. Peel and finely chop the ginger. Halve the baguettes. To make the spicy mayonnaise, in a bowl, combine the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel the carrots and grate on the large side of a box grater. In a medium bowl, combine the sliced radishes, grated carrots, sugar, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Prepare the ingredients & marinate the vegetables:
Cook the mushrooms:
3 Cook the mushrooms:

While the vegetables marinate, in a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the quartered mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat and season with salt and pepper to taste.

4 Toast the baguettes:

Place the halved baguettes cut side up on the sheet pan used to roast the broccoli. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until the edges are lightly browned. Carefully transfer to a work surface.

Toast the baguettes:
Dress the broccoli:
5 Dress the broccoli:

While the baguettes toast, reserving the liquid, drain the marinated vegetables. Set aside. Add the reserved marinating liquid and sesame seeds to the bowl of roasted broccoli; stir to coat. Season with salt and pepper to taste.

6 Serve your dish:

Build the sandwiches using the toasted baguettes, spicy mayonnaise, cooked mushrooms, and marinated vegetables. Serve the sandwiches with the dressed broccoli. Enjoy!

Serve your dish:
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