Grilled Vietnamese Banh Mi Breakfast Sandwich with Egg and Pickled Vegetables
A flavorful American breakfast sandwich inspired by the Vietnamese banh mi, featuring grilled eggs, tangy pickled vegetables, and fresh herbs on a crusty baguette. Perfect for a medium-difficulty breakfast with robust, balanced flavors.
Ingredients
Check ingredients as you go.
- Egg Mixture
- Pickled Vegetables
- Sandwich Assembly
Let’s make it
Pickled Vegetables
Prepare the pickled vegetables by combining julienned carrot and daikon radish in a clean bowl. In a separate bowl, mix white vinegar, sugar, salt, and 50 milliliters water until dissolved. Pour the pickling liquid over the vegetables, submerge completely, and refrigerate for at least 15 minutes.
Egg Mixture
While the vegetables pickle, lightly beat the eggs with fish sauce and black pepper in a bowl until blended.
Grilling Eggs
Preheat a grill pan or skillet over medium heat. Add half the vegetable oil and swirl to coat. Pour in the beaten eggs, spreading evenly. Grill until just set but still tender, about 2-3 minutes, then carefully flip and cook an additional minute. Remove from heat and set aside.
Prepare Baguette
Slice the baguette lengthwise without cutting all the way through, then lightly toast it on the grill or skillet with the remaining vegetable oil until crisp and golden, about 2 minutes per side.
Sandwich Assembly
Spread mayonnaise on the inside of the toasted baguette. Layer grilled eggs, drained pickled vegetables, thin cucumber slices, jalapeño slices if using, and fresh cilantro leaves inside the baguette.
Serving
Press the sandwich gently to compact the filling slightly. Slice in half if desired and serve immediately for best flavor and texture.
Tips & notes
Use a crusty French baguette for authentic texture. For quick pickles, allow at least 15 minutes of chilling but longer enhances flavor. Adjust jalapeño quantity to control spice level. Grill eggs gently to keep them tender and avoid overcooking.
Saving it for later
Store leftover pickled vegetables separately in an airtight container in the refrigerator for up to 1 week. Assemble sandwich fresh before eating. If you have leftovers of the grilled egg or sandwich, store wrapped tightly in the refrigerator and consume within 1 day.
Reheating
Reheat leftover grilled eggs gently in a nonstick pan over low heat to avoid drying out. To reheat the sandwich, toast baguette halves lightly and reassemble with pickled vegetables fresh from fridge. Do not overheat to maintain texture and flavor.
