Flavorful and Light Vietnamese Vegetable Sandwich

Picture of a vietnamese vegetable sandwich, crusty bread with carrots, bean sprouts and daikon radishQuick, easy and light is a great mantra for summer food!

This Open-Faced Vietnamese Vegetable Sandwich is based on the Bahn mi Vietnamese sub sandwich. It’s fresh taste and incredible crunch makes this a summertime treat!

The only downside is turning on the oven to toast the bread. This is where having a toaster oven comes in handy, it’s quick and won’t heat up the house.

Open-Faced Vietnamese Vegetable Sandwich

1 loaf french bread or any crusty bread
1 pkg firm tofu drained and patted dry
1/4 c veganaise
2 TBSP lemon grass paste
2 tsp Sriracha sauce or another Asian style hot sauce
2 tsp rice vinegar
1 clove garlic, pressed
1/4 tsp salt
2 medium carrots peeled,  julienne strips
1 4″ piece daikon radish peeled, julienne strips
2 C cilantro, loosely packed, coarsely chopped
1 C mint leaves, loosely packed, coarsely chopped
1 C bean sprouts

Preheat oven to 400 or use the toaster oven. Cut the bread crosswise into thirds and then slice horizontally into halves. Place on a cookie sheet and bake 8-9  minutes until it begins to brown. Take it out and place off to the side.

Cut tofu into smaller pieces and using a food processor, blend until almost smooth. Add lemon grass paste, veganaise, hot sauce, vinegar, garlic, and salt. Blend until smooth.

In a bowl, combine carrots, radish, mint, cilantro and bean sprouts, gently toss.

Spread about 1/3 cup of the veganaise mixture over a slice of bread toasted bread, top with the veggie mix and serve.

Serving Size: 1 Sandwich, Calories 320, Total Fat 8g, Saturated Fat .05g, Carbs 46g, Protein 16g

You may not be familiar with the Daikon Radish or Daikon Root as it’s sometimes called. It’s a long white winter radish native to Asia. The crunchy texture and mild flavor make it a perfect combination with the carrots and bean sprouts.

Daikon Radish or Root

Lemon grass paste is another item that may be foreign to you. It adds a clean citrus taste to the dish. You needn’t head to the local Asian market; it’s commonly found in the produce section of most grocery stores.

For best results make certain to drain the Tofu. I put the block on a plate, then place a heavy object in a frying pan and place it on the Tofu. Wait 10-15 minutes, and most of the moisture will be gone.

Taking the time to cut veggies into julienne strips can be a little time-consuming. Perhaps you are handy with a mandolin or use a julienne peeler to make it easier.

What’s your favorite way to use Daikon radish? Leave a comment below.

cj "cathy jo" johnson



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Want more healthy recipes like this Open Faced Vietnamese Vegetable Sandwich? Check back next Saturday