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Vietnamese-Style Vegetable Sandwiches Fill 1 Created with Sketch.

with Sriracha Mayonnaise & Roasted Gai Lan

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s hearty vegetarian sandwiches take their irresistible flavors from a Vietnamese favorite: bánh mì. Between slices of the traditional crunchy baguette, a tender layer of ginger-sautéed mushrooms finds refreshing contrast in tangy-sweet marinated carrots and cucumber—all brought together with spicy sriracha mayonnaise. For our side, we’re roasting gai lan until the leaves turn slightly crispy, then dressing it with the flavorful marinade from our vegetables.

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instructions
Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom inch of the gai lan stems. Halve each piece lengthwise through the stem. Quarter the mushrooms. Peel and roughly chop the ginger. Halve the baguettes.Thinly slice the cucumber into rounds. Peel the carrots and grate on the large side of a box grater. In a medium bowl, combine the cucumber, 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.

Roast & dress the gai lan:
2 Roast & dress the gai lan:

While the vegetables marinate, line a sheet pan with aluminum foil. Place the gai lan on the prepared sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer. Roast, stirring halfway through, 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Reserving the marinating liquid, drain the marinated vegetables. Top the roasted gai lan with the reserved marinating liquid. Carefully stir to coat. Season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Remove and discard the foil from the sheet pan.

Cook the mushrooms:
3 Cook the mushrooms:

While the gai lan roasts, in a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the mushrooms; cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the ginger; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat; season with salt and pepper to taste.

Make the sriracha mayonnaise:
4 Make the sriracha mayonnaise:

While the mushrooms cook, in a bowl, combine the mayonnaise and as much of the sriracha as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper to taste.

Toast the baguettes:
5 Toast the baguettes:

Place the baguettes on the same sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Remove from the oven and carefully transfer to a cutting board.

Assemble the sandwiches & plate your dish:
6 Assemble the sandwiches & plate your dish:

Spread the sriracha mayonnaise onto the cut sides of the toasted baguettes. Top the baguette bottoms with the cooked mushrooms and marinated vegetables (you may have extra vegetables). Complete the sandwiches with the baguette tops. Cut in half on an angle. Divide the sandwiches and dressed gai lan between 2 dishes. Garnish the gai lan with the sesame seeds. Enjoy!

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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!

Get This Recipe Delivered
1 Prepare the ingredients & marinate the vegetables:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom inch of the gai lan stems. Halve each piece lengthwise through the stem. Quarter the mushrooms. Peel and roughly chop the ginger. Halve the baguettes.Thinly slice the cucumber into rounds. Peel the carrots and grate on the large side of a box grater. In a medium bowl, combine the cucumber, 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.

2 Roast & dress the gai lan:

While the vegetables marinate, line a sheet pan with aluminum foil. Place the gai lan on the prepared sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer. Roast, stirring halfway through, 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Reserving the marinating liquid, drain the marinated vegetables. Top the roasted gai lan with the reserved marinating liquid. Carefully stir to coat. Season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Remove and discard the foil from the sheet pan.

Roast & dress the gai lan:
Cook the mushrooms:
3 Cook the mushrooms:

While the gai lan roasts, in a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the mushrooms; cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the ginger; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Turn off the heat; season with salt and pepper to taste.

4 Make the sriracha mayonnaise:

While the mushrooms cook, in a bowl, combine the mayonnaise and as much of the sriracha as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper to taste.

Make the sriracha mayonnaise:
Toast the baguettes:
5 Toast the baguettes:

Place the baguettes on the same sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Remove from the oven and carefully transfer to a cutting board.

6 Assemble the sandwiches & plate your dish:

Spread the sriracha mayonnaise onto the cut sides of the toasted baguettes. Top the baguette bottoms with the cooked mushrooms and marinated vegetables (you may have extra vegetables). Complete the sandwiches with the baguette tops. Cut in half on an angle. Divide the sandwiches and dressed gai lan between 2 dishes. Garnish the gai lan with the sesame seeds. Enjoy!

Assemble the sandwiches & plate your dish: