Grilled Mango Banh Mi Sandwich

Grilled Mango Banh Mi Sandwich


  • Aunt Millie’s Mini Sub Buns
  • 3 mangos
  • Aunt Millie’s Mini Sub Buns
  • Pickled carrots and onions*
  • 1 cucumber thinly sliced
  • 2 radishes thinly sliced
  • 1 fresh jalapeno thinly sliced
  • Fresh lime juice
  • Fresh cilantro Leaves
  • Olive oil
  • Kosher salt
  • Fresh cracked black pepper
  • Cayenne pepper
  • Sriracha mayonnaise**
  • Cotija cheese


  1. Preheat a grill pan to medium.
  2. Peel the mangoes and cut into large flat slices.
  3. Lightly coat the mango slices with olive oil and season with salt, black pepper and cayenne pepper. Repeat on both sides.
  4. Place the mango slices on hot grill pan and grill slices until grill marks develop, 2 to 3 minutes per side.
  5. Transfer to a cookie sheet and squeeze fresh lime juice of grilled slices.
  6. Warm and very lightly toast Aunt Millie’s Mini Sub Buns.
  7. Spread Sriracha mayonnaise on both sides of bun.
  8. Cover bottom bun with grilled mango slices.
  9. Generously Cover grilled mango with pickled vegetables.
  10. Top with fresh thinly sliced cucumbers, jalapenos, radishes and fresh cilantro.
  11. Sprinkle with crumbled Cotija cheese if desired for additional layer of flavor.

*Pickled Carrots and Onions


2 large carrots

1⁄2 c. sliced red onion

1 c. apple cider vinegar

1 c. water

2 tsp. sugar


Shave carrots into ribbons with a vegetable peeler.

Combine carrots, onion, vinegar, water, and sugar in a medium bowl; let stand at least 15 minutes.

Drain and discard pickling brine.

**Sriracha Mayonnaise

1 c. mayonnaise

2-3 tbsp. Sriracha chili sauce

2 tbsp. lemon juice

½ tsp. finely minced garlic.

Place all ingredients in small mixing bowl and thoroughly blend.

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Aunt Millie’s Mini Sub Buns