This easy Banh Mi Sandwich is a tasty twist on the traditional Vietnamese specialty. It's super easy to make and is a super satisfying sandwich you'll want to make again and again!
1jalapeno pepper, halved, seeds removed and sliced
⅓cupgranulated sugar(if you prefer the mixture to be sweeter you can use ½ cup if you prefer less sweet, use ¼ cup)
½teaspoonkosher salt
Banh Mi Sandwich
Cooking spray
4Shady Brook Farms Spinach & Kale Turkey Patties
1-2jalapeno peppers, sliced
Fresh cilantro
4TablespoonsSriracha mayonnaise
1longbaguette, cut into 4 pieces and sliced to make a top and a bottom (baguette sizes may vary, so you may need 2)
Instructions
Pickled Vegetables
In a small pan, heat white and rice vinegars over medium heat until they're just beginning to steam and simmer, around 5 minutes. You don't want it to boil. Remove from the heat
While the vinegars heat up, place radishes, carrots, onion and jalapeno pepper into a large bowl. Sprinkle with sugar and salt and toss to combine.
Pour the warm vinegars over the vegetables and stir until all components are well combined. Cover and refrigerate for at least 4 hours, or overnight.
Banh Mi Sandwich
Spray a grill pan (or your grill) with cooking spray and heat over medium high heat.
Once it's nice and hot add Shady Brook Farms Spinach & Kale Turkey Patties.
Cook for 6-7 minutes per side turning once and check temperature. If it hasn't reached 165 degrees keep cooking (if using a grill pan, add a small splash of water to steam for a couple minutes until it reaches temp).
Remove from heat and rest for 3-5 minutes. Slice in half.
While the Shady Brook Farms Spinach & Kale Turkey Patties cook, Slice the baguette so you have a top and a bottom.
Drizzle a generous portion of Sriracha mayonnaise onto the bottom bun.
Place the pattie halves onto the bottom bun in a single layer.
Top with plenty of pickled vegetables, additional sliced jalapenos if you like spicy foods, fresh cilantro and the top bun. Serve immediately.