Vietnamese Banh Mi Omelette Sandwich

Alex Carter

A vibrant, protein-packed breakfast sandwich featuring a fluffy omelette loaded with fresh vegetables and herbs, all nestled in a crusty baguette with tangy pickled carrots and daikon. This fusion dish offers a delightful crunch and bright flavors, perfect for a quick yet satisfying morning meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings 2 servings

Calories 380 kcal

Ingredients

2 large eggs beaten
1 tbsp vegetable oil divided
1 cup baguette split lengthwise, 6-inch piece
0.5 cup pickled carrots and daikon store-bought or homemade
2 tbsp mayonnaise or vegan mayo
0.25 cup cucumber thinly sliced
0.25 cup fresh cilantro leaves only
0.5 tsp soy sauce or tamari for gluten-free
1 tsp sriracha optional, for heat
0.25 tsp black pepper freshly ground

Notes

Storage: This sandwich is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day; reheat the omelette gently in a skillet. Make-ahead: Prepare the pickled vegetables and slice the cucumber ahead of time for quick assembly. Variations: Add sliced avocado or a sprinkle of toasted sesame seeds for extra richness. Serve with a side of fresh fruit or a small salad for a complete meal.