This vegetarian banh mi sandwich features egg on a chewy baguette, topped with pickled vegetables and doused in mayo and hot sauce.
- Peel and shred the carrots. Combine the vinegar, honey, and red pepper flakes in small bowl. Add the carrot and stir to mix. Let stand 15 minutes.
- Peel the cucumber, then peel into long strips. Chop the cilantro.
- In a small bowl, beat together the eggs, one pinch kosher salt and a bit of black pepper. In a large skillet, heat the butter over medium heat. Pour half of the eggs into the skillet. As the eggs just start to set, scrape them towards the center of the skillet into the shape of the baguette. Cook until just firm but not dry. Repeat with the other half of the eggs for the second sandwich.
- Cut each baguette in half. (If desired, toast the bread lightly prior to serving.) Spread mayonnaise on both sides of bread, then sprinkle with Sriracha and soy sauce (to your own taste). Fill each sandwich with egg, cucumber, and cilantro. Drain carrot mixture and spread on each sandwich. Season with kosher salt and black pepper. Press top half of baguette on each sandwich, then slice sandwiches in half.
Adapted from Vegetarian Times
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vienamese
Keywords: Vegetarian banh mi, Banh Mi Sandwich, Vegetarian Sandwiches, Egg Sandwich Recipe