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Deli Ham Banh Mi
with pickled vegetables / coriander roasted broccoli

Active: 30 Total: 60

Vietnamese-inspired Banh Mi sandwiches are always a favorite in our community. This version, which first appeared in 2022, might be our simplest yet, thanks to deli-sliced ham. Be sure to make your pickles ahead of time so they're ready to go when you want to assemble the sandwiches.
Smarts: Slice the carrots very thin so that they are easy to bite through when layered on the sandwiches. You can also slice the cucumbers and carrots into thin matchsticks if you prefer.



Pickled Carrots and Cucumbers:
  • Cucumbers - 3 oz , thinly sliced
  • Carrots - 3 oz , thinly sliced
  • Water - 3/4 cup
  • Sugar - 1 1/2 Tbsp
  • Salt - 1 1/2 tsp
  • Vinegar, rice - 1/2 cup
Deli Ham Banh Mi:
  • Cilantro, fresh - 1 cup , can include some tender top parts of stems
  • Baguette - 1 , sliced down the center (look for a soft-style baguette; sub small French-style or hoagie rolls, 1 / serving)
  • Pickled Carrots and Cucumbers (ingredients listed separately) - ~1 1/2 cups
  • Sriracha Mayo (ingredients listed separately) - ~1/3 cup
  • Ham, deli-sliced - 12 oz
Sriracha Mayo:
  • Mayonnaise - 1/3 cup
  • Sriracha - 1 tsp , more or less, to taste
  • Lime juice - 2 tsp
Coriander Roasted Broccoli:
  • Broccoli - 1 lb , florets
  • Oil, cooking - 1 Tbsp
  • Coriander, ground - 1 tsp
  • Lime juice - 1 tsp


  1. Make pickles - Thinly slice cucumbers and carrots. Press them gently into a jar or small bowl. Combine water, sugar, and salt in a microwave-safe bowl and heat until sugar and salt dissolve. Stir vinegar into sugar-salt mixture. Pour liquids over vegetables. Refrigerate for at least 30 minutes and up to 5 days. (Can be done up to 5 days ahead)

  2. Make Sriracha mayo - (If prepping right before cooking, get oven heating first while finishing with prep.) Whisk together mayonnaise, Sriracha, and lime juice (portion for Sriracha mayo). Taste and adjust, adding more Sriracha if you’d like more spice. (Can be done up to 5 days ahead)

  3. Broccoli - Chop broccoli into florets. (Can be done up to 5 days ahead)

  4. Cilantro - Tear off small bunches of cilantro leaves.

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  1. Heat oven to 400F / 204C.

  2. Toss broccoli with oil, ground coriander, and some salt and pepper. Spread out on a sheet pan.

  3. Roast broccoli, shaking the pan halfway through cooking, until golden and tender, 20 to 30 minutes (depending on the size of the florets).

  4. When broccoli is nearly finished roasting, slice baguette or rolls open. If using baguette, divide it into portions, 1/serving. If you’d like the bread warm, you can spread it out on a sheet pan and warm it in the oven or use a toaster.

  5. Drain pickles.

  6. Squeeze lime juice (portion for broccoli) over roasted broccoli.

  7. Assemble sandwiches by spreading them with Sriracha mayo and filling them with ham, pickles, and cilantro.

  8. Serve sandwiches with broccoli on the side. Enjoy!



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