Portobello Banh Mi and Crunchy Thai Salad

This hearty sandwich pairs perfectly with a peanutty Thai salad. Banh mi is a Vietnamese sandwich with a French influence. Grilled marinated portobellos are the “meaty” base, piled on a toasted French roll and topped with quickly pickled vegetables, cilantro, and a delicious, spicy mayo dressing. A cool and crunchy salad with peanut dressing is the perfect summer side dish. This recipe provides over half your daily value for potassium, a nutrient most American diets are deficient in.

Serves: Two

Cook and Prep time:  35 minutes

Nutrition Info: Calories: 762 / Fat: 39g / Carbohydrates: 87g / Fiber: 8g / Protein: 20g / Vitamin A: 210% / Calcium: 4% / Vitamin C: 348% / Iron 15%


For sandwich:
3 large portobello mushrooms, sliced in ½-inch slices
Juice of ½ lime
2 TB. low-sodium tamari
1 tsp. sesame oil
½ tsp. garlic powder
½ tsp. ground dried ginger
¼ cup rice vinegar
¼ cup hot water
1 TB. granulated sugar
1 tsp. kosher salt
1 medium carrot, peeled and thinly sliced
2 small Persian cucumbers, peeled and thinly sliced
2 TB. plant-based mayo
1 tsp Sriracha
Cilantro leaves, for garnish
2 (4-inch) crusty baguette rolls, split

For peanut dressing:
2 TB peanut butter
1 TB rice vinegar
Juice of ½ lime
1 TB toasted sesame oil
1 TB grapeseed oil
1 clove garlic, finely chopped
1” piece ginger, peeled and finely chopped
Salt and pepper, to taste

For salad:
2 cups shredded green cabbage
1 medium carrot, julienne cut
1 small English cucumber, seeds removed, julienne cut
1 yellow bell pepper, julienne cut
2 scallions, thinly sliced
¼ cup cilantro leaves
¼ cup roasted peanuts


  • Small and medium bowls
  • Grill pan or cast iron skillet


1. Place sliced portobellos in a ziploc bag. Add juice of ½ lime (reserve remaining lime for salad dressing), tamari, sesame oil, garlic powder, and ground ginger. Seal and shake to mix well. Set aside.

2. In a small bowl, combine rice vinegar, hot water, sugar, and kosher salt. Stir to dissolve, add carrot and cucumber, and set aside in the refrigerator to make a “quick pickle”. Stir mayo and Sriracha in a small bowl and set aside.

3. In a small bowl, whisk peanut butter, rice vinegar, lime juice, sesame oil, grapeseed oil, garlic, and ginger until well-combined. Season to taste with salt and pepper and set aside.

4. Toss cabbage, carrot, cucumber, bell pepper, and scallions in a medium bowl.

5. Heat a grill pan** or cast iron skillet over high heat. Grill mushrooms for 2-3 minutes, turn, and cook for 2 minutes more. Remove mushrooms to a small plate, and toast buns in same pan. Drain pickled carrots and cucumbers. To assemble sandwiches, spread Sriracha mayo on each bun, layer with pickled vegetables and grilled portobellos, and top with cilantro.

6. Combine salad with peanut dressing, and top with cilantro leaves and peanuts. Serve immediately.


Sea salt, black pepper.

**Mushrooms can also be prepared under a broiler set to high.

Knife skills: To cut vegetables in a julienne cut, cut lengthwise planks, then stack them and cut into thin strips.
REMINDER—Don’t forget to wash your produce!


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