Vietnamese-Style Vegetable Sandwiches with Spicy Mayo and Roasted Broccoli

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Vietnamese-Style Vegetable Sandwiches with Spicy Mayo and Roasted Broccoli

Ingredients
1/2 lb Broccoli, cut into small florets
1/2 lb Cremini Mushrooms, quartered

1/4 cup Mayonnaise
1 Tbsp Sambal Oelek

3 oz Radishes, thinly sliced into half-moons
6 oz Carrots, grated
1 Tbsp Sugar
2 Tbsp Rice Vinegar

2 Small Baguettes, halved
1/2 tsp Black sesame seeds
1/2 tsp White Sesame Seeds
Olive oil
Salt
Black pepper

Instructions:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Place **broccoli** 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.

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. 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.

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.

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.

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.

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

Nutrition Facts

Serving Size:2

 

Amount Per Serving
Calories
1540
Total Fat
82
Saturated Fat
8
Total Carbohydrate
174
Dietary Fiber
16
Sugars
36
Protein
36
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