Bánh Mì Vietnamese Baguette Sandwiches

Preheat your oven to a high temperature, 450 degrees F (230 degrees C), to get it nice and hot. Next, place the mushrooms on a baking sheet in preparation for roasting. Lightly drizzle them with olive oil and add a pinch of salt and pepper to bring out their flavors. Roast the mushrooms in the preheated oven for approximately 25 minutes, or until they're tender and golden brown. Remove them from the oven and let them cool down slightly, making it easier to slice into strips later.

While the mushrooms are roasting away, heat up a pot of water until it reaches boiling point. Quickly submerge the carrot and radish sticks into the boiling water, then immediately transfer them to a bowl of ice-cold water to halt their cooking process. In another bowl, whisk together the rice vinegar, 1/2 cup of freshly squeezed lime juice and 1/2 cup of cold water. Pour the marinade over the carrot and radish sticks, allowing them to soak for at least 15 minutes. If time allows, let them marinate for a longer period.

In a small container, mix together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup of sugar and 1/3 cup of water to create the sandwich sauce. This will be the perfect accompaniment to your sandwiches.

To build your sandwiches, spread a small amount of the sandwich sauce onto each half of the French loaves. Place a generous helping of roasted mushrooms on the bottom half of each roll, followed by a sprinkle of additional sauce. Add a few slices of jalapeno, some carrot and radish sticks (without the marinade), cucumber, basil and cilantro on top. Finally, close your sandwiches with the tops of the bread and serve immediately.