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Test Kitchen Approved

Mushroom Banh Mi Sandwich

Recipe By Savory Spice Test Kitchen

Prep Time

15 Minutes

Cooking Time

30 Minutes

Recipe By Savory Spice Test Kitchen

A beautifully balanced Vietnamese-inspired vegetarian sandwich.

Recipe Notes

This is a vegetarian version of our Meatball Banh Mi recipe. Try our Sweet Sesame Stir-Fry Veggie Shaker featured in this Mushroom Banh Mi Sandwich recipe.


For quick-pickled vegetables:

4 radishes, thinly sliced

1 jalapeño, thinly sliced

½ small white onion, thinly sliced

½ cups white vinegar

1 Tbsp. finely chopped cilantro

2 tsp. salt

2 tsp. sugar

1 small cucumber, peeled

1 medium carrot, peeled

For mushrooms:

1 lbs. cremini mushrooms

2 Tbsp. vegetable oil

½ tsp. Kosher Salt

4 hoagie or french rolls

For sauce:

1 (15 oz.) can petite diced tomatoes

3 cloves garlic, crushed

2 tsp. soy sauce

Savory Spice ingredients in this recipe


For pickled vegetables: Combine radishes, jalapeño, onion, vinegar, cilantro, salt, sugar, and Sweet Sesame Stir-Fry Veggie Shaker in a bowl. Cut cucumber lengthwise into thin slices. Using a vegetable peeler, shave carrot into long strips. Add cucumber and carrot to marinade and let sit while you prepare meatballs.

For mushrooms: Preheat oven to 475 degrees. Toss mushrooms with oil, salt, and pepper. Roast mushrooms stem-side down for 15 min. Turn the mushrooms and sprinkle with Sweet Sesame Stir-Fry Veggie Shaker. Return to oven for an additional 15 min.

For sauce: In a small pot, stir all ingredients together and bring to a simmer for 15 min., or until slightly thickened.

To assemble: Slice rolls horizontally, being careful not to cut all the way through. Place 4-5 mushrooms on each roll.  Spoon tomato sauce over mushrooms. Top with marinated vegetables and serve.