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Closeup of gluten-free Banh Mi Sandwich on a wooden cutting board
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4.67 from 3 votes

Gluten-Free Banh Mi

Prep Time25 mins
Pickling time15 mins
Total Time40 mins
Course: Main Course
Cuisine: Vietnamese
Servings: 4 servings
Calories: 276kcal
Author: Gluten Free & More

Ingredients

  • ¼ cup julienned carrots
  • ¼ cup julienned daikon radish
  • Seasoned rice vinegar
  • ¼ cup mayonnaise
  • 2-3 teaspoons sriracha (depending on heat level you prefer)
  • 4 Schär gluten-free sandwich rolls
  • 4 tablespoons liver pate
  • 12 slices thick cut ham or cooked pork
  • 8 thin strips English cucumber
  • Fresh cilantro leaves
US Customary - Metric

Instructions

  • Place the carrots and daikon in a small bowl and cover with rice vinegar. Let sit for 15 minutes at room temperature.
  • Combine the mayonnaise and sriracha, stir until smooth.
  • Cut the sandwich rolls in half horizontally. Spread the top half with the spicy mayonnaise. Spread the bottom half with pate. Place 3 pieces of ham or pork on each sandwich on top of the pate. Top with the cucumber slices, drained carrots and daikon, cilantro leaves and finally the top bun.

Nutrition

Calories: 276kcal | Carbohydrates: 25g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 466mg | Potassium: 86mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5442IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg