Banh-Mi Style Vietnamese Baguette

2 portobello mushroom caps, sliced

2 teaspoons olive oil

salt and pepper to taste

1 carrot, sliced into sticks

1 daikon (white) radish, sliced into sticks

1 cup rice vinegar

½ cup fresh lime juice

½ cup cold water

½ cup chilled lime juice

2 teaspoons soy sauce

1 teaspoon nuoc mam (Vietnamese fish sauce)

½ teaspoon toasted sesame oil

2 tablespoons canola oil

2 teaspoons minced garlic

⅓ cup white sugar

⅓ cup cold water

1 jalapeno pepper, thinly sliced

8 sprigs fresh cilantro with stems

1 medium cucumber, sliced into thin strips

2 sprigs fresh Thai basil

2 (7 inch) French bread baguettes, split lengthwise

Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.

While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it s convenient.

In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.

To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.