Your 5-Day Healthy Lunch Planner


Mixed-Veggie Bánh Mì

veggie-banh-mi Photo: Yaso + Junko


  • 1 jumbo carrot, cut into matchsticks (about 1 1/2 cups)
  • 1/2 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon distilled white vinegar
  • 1 14-oz. can cut or sliced hearts of palm, drained
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice
  • 1 crusty but soft baguette (about 20 inches or 12 oz.), cut crosswise into 4 pieces, split horizontally and lightly toasted
  • 2 Persian cucumbers, thinly sliced lengthwise
  • 1 6-oz. Hass avocado, sliced
  • 1/4 cup bread-and-butter pickle slices
  • 1 small jalapeño, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup loosely packed cilantro leaves


1. In a large skillet, combine carrot, sugar, salt and vinegar; cook over medium heat, stirring occasionally, until sugar has dissolved, 2 to 3 minutes. Spread out on a plate and refrigerate until chilled.

2. In a mini food processor, puree hearts of palm with oil and lime juice until smooth.

3. Open baguette pieces. Spread half of hearts of palm on cut sides (reserve remaining spread). Arrange cucumbers on bottom half, followed by avocado, pickles, jalapeño, onion, carrot and cilantro. Close sandwiches and serve.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 398
Fat per serving: 13g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 13g
Carbohydrate per serving: 66g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 6mg
Sodium per serving: 1083mg
Calcium per serving: 66mg

This Recipe Is