Sandwiches, don’t you just love them? Crusty on the outside and stuffed with mushrooms and pickled veggies on the inside, this Vietnamese-inspired sandwich requires little effort and makes a satisfying light dinner.
You’ll need: For the pickled vegetables – 2 Tbsp sugar; 2 tsp salt; ½ cup water; ½ cup rice vinegar; 1 cup carrot, julienned; 1 cup daikon radish, julienned; 1 cup cucumber, julienned
For the mushrooms – 4 large portobello mushrooms / mushroom “steaks”, sliced; 1 tsp ginger, grated; 4 Tbsp hoisin sauce
To serve – 4 individual soft baguettes or 2 medium – large, sliced in half; 4 Tbsp mayonnaise; 4 tsp Sriracha; 4 spring onions, finely sliced; 1 jalapeño, thinly sliced; handful fresh coriander; lime wedges; neutral oil; salt and pepper, to taste
For the pickled vegetables:
Place the julienned vegetables in a large jar.
Combine the sugar, salt, water and rice vinegar in a small saucepan.
Bring to a simmer and stir until the sugar and salt have dissolved.
Pour the pickling liquid over the vegetables. Press down to keep the vegetables in the liquid.
Seal and place in the fridge until serving.
For the mushrooms:
Heat a drizzle of neutral oil in a large frying pan. Add in the mushrooms and cook on high heat until just golden brown and tender.
Add in the ginger and hoisin and toss to coat. Season with a little salt and pepper.
To build the sandwiches:
Slice the baguettes lengthways, slicing from the top down. Spread them with mayonnaise and Sriracha.
Drain veggies from their pickling liquid. Fill with pickled vegetables and mushrooms, layering as you go so every bite has both.
Scatter with spring onions, jalapeños and fresh coriander.