About this recipe:These are by far the best sandwiches to serve your guests and yourself! The ingredients are fresh, delicious, popular and fills your mouth with marinated joy. This is my hearty vegetarian version (if you do not use fish sauce) using mushrooms.
Always The Hostess
2 large portobello mushroom caps, sliced
2 teaspoons olive oil
salt and pepper to taste
1 carrot, sliced into matchsticks
1 mooli (white) radish, sliced into matchsticks
250ml rice vinegar
125ml fresh lime juice
125ml cold water
125ml chilled lime juice
2 teaspoons soy sauce
1 teaspoon nuoc mam (Vietnamese fish sauce)
1/2 teaspoon toasted sesame oil
2 tablespoons rapeseed oil
2 teaspoons minced garlic
5 tablespoons caster sugar
5 tablespoons cold water
1 fresh jalapeno or green chilli, thinly sliced
8 sprigs fresh coriander with stems
1 medium cucumber, sliced into thin strips
2 sprigs fresh Thai basil
2 (18cm) French baguettes, split lengthways
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Preheat the oven to 230 C / Gas 8. Place the mushrooms on a baking tray. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
While the mushrooms are roasting, bring a saucepan of water to the boil. Plunge the carrot and mooli matchsticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 125ml of lime juice and 125ml cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, rapeseed oil, 5 tablespoons sugar and 5 tablespoons water. This is the sandwich sauce.
To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of green chilli, a few sticks of carrot and radish (minus the marinade), cucumber, basil and coriander. Close with the tops of the bread and serve.
To make this dish truly vegetarian, either omit the fish sauce or use a vegetarian fish sauce in its place.