Vietnamese-Style Vegetable Sandwiches with Spicy Mayo & Broccoli

Vietnamese-Style Vegetable Sandwiches

with Spicy Mayo & Broccoli

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
See Plans
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
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:
Browse Steps
1 of 6