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Vietnamese-Style Vegetable Sandwiches Fill 1 Created with Sketch.

with Spicy Mayo & Roasted Broccoli

Customer Favorite
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

You’ll layer crisp, bright marinated veggies, tender sautéed mushrooms, and spicy mayo between slices of crusty baguette to make these bành mí-inspired sandwiches.

fresh
ingredients
Vietnamese-Style Vegetable Sandwiches with Spicy Mayo & Roasted Broccoli
Title
  • 2 Small Baguettes
  • 2 Carrots
  • ½ lb Broccoli
  • ½ lb Cremini Mushrooms
  • 3 Radishes
  • 1 Tbsp Sugar
  • 2 Tbsps Rice Vinegar
  • 1 1-Inch Piece Ginger
  • ¼ cup Mayonnaise
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Sambal Oelek

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. 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 remaining ingredients & marinate the vegetables:

While the broccoli roasts, quarter the mushrooms. Peel and roughly 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 remaining 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 constantly, 1 to 2 minutes, or until fragrant. 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 and season with salt and pepper to taste.

6 Serve your dish:

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

Serve your dish: