mat osv.

Makes 4 sandwiches
Prep time: 10 mins (plus marinating veggies) / Cook time: 10 mins
Total time: 20 mins

Note: These sandwiches are a vegetarian’s dream, but they could easily be vegan with the substitution of vegan mayo.

For the Pickled Veggies (Make Ahead)
1 bunch radishes, trimmed
2 large carrots
2 T white or rice vinegar
2 T sugar
1 tsp salt

Run carrots and radishes through a spiralizer (or slice radishes very thinly and peel carrots into strips using a vegetable peeler). Add to a sealable container with vinegar, sugar and salt. Shake. Let marinate several hours or up to overnight. Drain before using.

For the eggplant
4­-5 Japanese eggplant, sliced on the diagonal
1⁄4 cup mayo
1⁄4 cup hoisin sauce
1 T light oil, such as avocado oil
2 cloves crushed garlic

Assembling the Bánh Mì
1 slender crusty French baguette, halved lengthwise and quartered
1⁄4 cup mayo plus extra for bread
1 T sriracha
1 large avocado, thinly sliced
1 English cucumber, thinly sliced
1 recipe Hoisin­-Grilled Eggplant
1 recipe Pickled Veggies
1 small bunch cilantro leaves
salt and pepper

1. Combine mayo, hoisin sauce, oil and garlic in a large bowl.

2. Add sliced eggplant and toss to combine. Heat grill or indoor grill pan to medium high.

3. Arrange slices in a single layer (work in 2 batches, if necessary) and grill until well­marked, flipping once, about 2­3 mins per side. Allow to cool slightly.

4. Meanwhile, preheat broiler. Slather French bread with mayo and broil until golden brown.

5. In a small bowl, combine 1⁄4 cup mayo and sriracha.

6. To assemble sandwiches, spread bread with sriracha mayo and layer with avocado (seasoned with salt and pepper to taste), cucumber, eggplant, pickled veggies and cilantro. Top with more sriracha mayo-­dressed bread (um, yeah, I like mayo…).