A fresh, vegan spin on the traditional Bahn Mi, sacrificing none of the flavor, bringing all of the fresh featuring jack & annie’s Classic Jack Meatballs.
Tip: Sturdy baguette bread makes this a great to-go option. Customize with different greens if you like – sprouts, shredded lettuce, parsley, green onions, mint, basil, etc.
Prep time: 15 minutes
Cook time: 15 minutes
Ready in: 30 minutes
Serves: 4
Instructions
- 1 package (10.06 oz.) jack 7 annie’s Classic Jack Meatballs, baked according to package directions and halved.
- ¼ Cup seasoned rice vinegar
- 2 Tablespoons lime juice
- 1 Tablespoon ice water
- 1 teaspoon olive oil
- ½ Cup matchstick cut carrots
- ½ Cup thinly sliced cucumber
- ¼ Cup thinly sliced radishes
- ¼ Cup mayonnaise (or vegan substitute)
- 1 teaspoon Sriracha or other hot sauce
- 1 (12 – 16 oz.) French baguette, cut into quarters and halved lengthwise, centers removed
- ½ Cup cilantro leaves
- Thinly sliced jalapeno, optional
Preparation
- Whisk together the vinegar, lime juice, ice water, and oil. Add carrots, cucumber, and radishes; cover and set aside.
- Combine mayonnaise and Sriracha in a small bowl; cover chill until ready to use.
- Spread the bottom halves of baguettes with mayonnaise mixture. Top each baguette bottom evenly with halved meatballs.
- Drain carrot mixture, divide evenly over meatballs.
- Top with cilantro leaves, jalapeno, if using, and baguette tops. Serve immediately.
