Vietnamese-Style Vegetable Sandwiches with Sriracha Mayonnaise & Roasted Gai Lan

Vietnamese-Style Vegetable Sandwiches

with Sriracha Mayonnaise & Roasted Gai Lan

45 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
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

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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!

Tips from Home Chefs

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:
Browse Steps
1 of 6