1French baguettesliced breadthwise into 4 sandwich-sized portions
roasted Brussels sprouts mixture(above)
spicy mango sauce(above)
1 to 2small radishesthinly sliced
1small cucumberthinly sliced
1jalapenovery thinly sliced
1/4cupchopped fresh cilantro
lime juice(for serving)
For the roasted Brussels sprouts with lime vinaigrette:
Preheat the oven to 400 degrees Fahrenheit.
Spread out the Brussels sprouts and chopped shallot on a baking sheet and drizzle very lightly with oil (I used refined coconut oil). Sprinkle generously with salt, and with black pepper to taste.
Roast for 15 minutes, stir, and return to the oven for another 10-15 minutes or until crisped on the outside and tender (but not mushy) on the inside.
Whisk together the lime juice, coconut sugar, and soy sauce, and stir it into the Brussels sprouts mixture.
For the spicy mango sauce:
In a blender, puree the mango, sriracha, and vinegar until smooth. Salt and add more sriracha to taste. Alternatively, substitute this sauce with spicy vegan mayo.
For the Brussels sprout banh mis:
Slice one of the baguette pieces most of the way open and spread mango sauce onto one half.
Load up the bread generously with the Brussels sprout and shallot mixture, and top with fresh sliced veggies and cilantro as desired.
Finish the sandwich with a big squeeze of fresh lime juice.
I call for this variety of mango for the sauce because it isn't fibrous and will become a lovely smooth puree. The more common Tommy Atkins mango may work but the texture of the sauce won't be as good.It's best to use fresh baguettes that are still crisp on the outside and soft on the inside.Oftentimes banh mi sandwiches are served with pickled veggies (versus fresh), and finishing the sandwich with lime juice is my way of bridging the gap and adding a little more brightness, so don't skip it!