Banh Mi Sandwich German Style

A global favorite, the Vietnamese Banh Mi sandwich, lends itself perfectly to add a German twist. The basic idea: fill a crispy baguette with a mix of cold cut and savory paté, add crunchy, tart pickled vegetables, top with julienne-cut fresh veggies and fresh herb leaves (like cilantro or parsley) and  flavor hot chili peppers or Vietnamese/Southeast Asian condiments. A nutritious flavor bomb that’s equal parts East and West.

We recommend to use hearty  “Schinkenwurst” (Ham Bologna) and Vegan Organic Liverwurst Spread, add a layer of cut German gherkins, carrot salad, silver skin onions, or pickled celery salad. Top with julienne-cut carrots, cucumber slices, and cilantro leaves and sprinkle thinly cut  hot jalapeno peppers and drops of  lime juice, hoisin sauce or Maggi Wuerze with Chili and serve. It’s perfect for “Brotzeit” (the German elevenses), lunch, casual entertaining, or a quick weeknight dinner when you want something bold, satisfying, and just a little bit unexpected.

Banh Mi Sandwich German style

A New Favorite in Your Sandwich Rotation

This Banh Mi with a German twist is more than just a sandwich—it’s a culinary conversation. The creamy Vitam pâté gives it depth, while Kühne pickles offer a tangy crunch that plays beautifully with the herbs and veggies. Whether you’re showing off your worldly flavor game or just making Tuesday lunch a little more interesting, this recipe belongs in your lineup.

Servings 4 servings

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Ingredients

  

1x2x3x

• 4 baguettes sliced lengthwise
• 8 tbsp Vegan "Fine Liverwurst" Organic Plant Based Savory Spread
• 16 slices Schinkenwurst (Ham Bologna) (optional but delicious)
• Pickled Gherkins julienned
• Pickled Carrot Salad
• 1 cucumber sliced
• 1 tbsp mayonnaise (or vegan mayo)
• fresh cilantro
• fresh jalapeño or chili (optional)

Instructions

 

• Start with a fresh baguette: Slice a crusty French baguette lengthwise
• Layer the flavor: On one side, spread a hearty helping (about 2 tablespoons) of Vegan Liverwurst Spread—smooth, savory, and full of depth. On the other, a bit of mayo to add a viscous flavor
• Pile on the meat: Add 4 slices of Stiglmeier Schinkenwurst—a mild, smoked ham bologna that plays beautifully with the pâté.
• Add the tang: Scatter a good handful of pickled carrot and pickled gherkins for crunch and brightness.
• Finish with the fresh crunch: Tuck in a few cucumber slices, julienne-cut carrots, red peppers and jalapeño to wake up the palate.
• Close with freshness: Top the pâté side with fresh cilantro, close it all together, and press gently so the flavors meld. Then take a deep breath—and a big bite. It’s bold, balanced, and not your average sandwich.

Notes

Tips for Maximum Flavor

• Vegan? Skip the Schinkenwurst and stick with the liverwurst pâté.
• Meat lover? Add both pâté and ham bologna—go all in.
• Pair it: Goes great with a cold Almdudler or Underberg cocktail.

Course: Sandwiches

Cuisine: German