Banh-Mi Style Vietnamese Baguette

Name: Banh-Mi Style Vietnamese Baguette
Total time: 45
Yield: 2
Ingredients: 2 portobello mushroom caps, sliced; 2 teaspoons olive oil; salt and pepper to taste; 1 carrot, sliced into sticks; 1 daikon (white) radish, sliced into sticks; 1 cup rice vinegar; ½ cup fresh lime juice; ½ cup cold water; ½ cup chilled lime juice; 2 teaspoons soy sauce; 1 teaspoon nuoc mam (Vietnamese fish sauce); ½ teaspoon toasted sesame oil; 2 tablespoons canola oil; 2 teaspoons minced garlic; ⅓ cup white sugar; ⅓ cup cold water; 1 jalapeno pepper, thinly sliced; 8 sprigs fresh cilantro with stems; 1 medium cucumber, sliced into thin strips; 2 sprigs fresh Thai basil; 2 (7 inch) French bread baguettes, split lengthwise

Recipe by Always The Hostess from allrecipes.com

Dinner,Lunch 45 Mins.

Ingredients

2 servings

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2 portobello mushroom caps, sliced
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2 teaspoons olive oil
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salt and pepper to taste
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1 carrot, sliced into sticks
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1 daikon (white) radish, sliced into sticks
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1 cup rice vinegar
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½ cup fresh lime juice
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½ cup cold water
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½ cup chilled lime juice
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2 teaspoons soy sauce
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1 teaspoon nuoc mam (Vietnamese fish sauce)

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½ teaspoon toasted sesame oil
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2 tablespoons canola oil
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2 teaspoons minced garlic
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⅓ cup white sugar
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⅓ cup cold water
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1 jalapeno pepper, thinly sliced
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8 sprigs fresh cilantro with stems
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1 medium cucumber, sliced into thin strips
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2 sprigs fresh Thai basil
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2 (7 inch) French bread baguettes, split lengthwise

Instructions

Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.