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Bahn Mi Sandwich
Bahn Mi Sandwich 1

Bahn Mi Sandwich

Products Used: Gardenburger® Roasted Garlic and Quinoa
Servings: 1 sandwich


  • 1 (4 oz.) Gardenburger® Roasted Garlic & Quinoa Patty, thawed
  • 1 tsp. Vegetable oil or pan spray
  • 1 French 8 – 9" demi Baguette
  • 3 Tbls. Lemongrass Ginger Mayo (use preferred brand or recipe below)
  • ½ cup Pickled Daikon carrot mix, drained
  • 8 rings Red onions, thin sliced, 1/16"
  • 8 pieces Sliced red & green jalapenos
  • 5 – 6 sprigs Cilantro, stems trimmed
  • 3, 4" Cucumber spears, Persian or English, skin on


  • 1 Tbls. Lime zest
  • 3 Tbls. Lime juice
  • 3 Tbls. Sugar
  • 4 cups (1 qt.) Mayonnaise, heavy type
  • 5 Tbls. Minced lemongrass paste, Gourmet Garden Brand or equivalent
  • 2 Tbls. Minced ginger paste, Gourmet Garden Brand or equivalent
  • ¼ cup Garlic chives, chopped finely
  • 1 tsp. Pepper, white


  • 1 lb. Carrots, peeled, matchstick julienned
  • 1 lb. Daikon radish, peeled, matchstick julienned
  • 2 Tbls. Salt
  • 2 Tbls. Sugar


  • 1/4 cup Salt
  • ½ cup Sugar
  • 2 cups Water, warm
  • 2 cups Vinegar, white distilled or cider

Recipe Directions

1. Preheat convection oven to 350° F.
2. Heat Roasted Garlic & Quinoa Patty patty on 350° F oiled griddle or skillet for 2-3 minutes per side until crispy and interior is 165° F. Slice into 3 strips.
3. If needed, crisp baguette on baking on sheet in a 350° F convection oven for 3 minutes. Store at room temp. Trim baguette ends and discard. Slice loaf lengthwise, make a hinge.
4. Spread mayo on both cut sides of loaf. Place 3 patty slices lengthwise onto lower half.
5. Pile daikon and carrot pickle over patty slices.
6. Place onions, jalapenos, cilantro, and cucumber along length of sandwich. Serve Sriracha sauce on the side.
1. In mixing bowl, whisk lime zest, lime juice and sugar until sugar is dissolved. Whisk in mayo until smooth.
2. Add remaining ingredients and whisk together to blend.
3. Place into storage container with lid. Label, date, and refrigerate.
1. Place julienned carrot, daikon, 1 Tbs. salt, and 1 Tbs. sugar into a bowl; mix well to blend.
2. Push vegetables down to compact, allow to sit 10 minutes until softened and liquid has formed in bowl. Drain liquid.
3. Rinse well to remove salt and sugar from vegetables. Drain well. Store in 2 qt. Cambro container.
4. Prepare pickle liquid by blending salt, sugar, and warm water. Stir until sugar and salt is dissolved. Add vinegar. Whisk to blend.
5. Pour over vegetable mixture in Cambro storage container. Label, date, and refrigerate for a minimum of 2 hours prior to use.