Five vegetarian (and Parisian) sandwiches for a good start to the school year

Regressive and comforting, the sandwich from every angle no longer only provides a nurturing role. More and more used with homemade breads and seasonal products, it is now a gourmet’s pleasure. More or less influenced by the health crisis, recent Parisian addresses are giving it new attention. With, as a bonus, a vegetarian offer!

Marinated tofu and Chinese cabbage at Nonette

A legacy from colonial times, banh mi is this iconic Vietnamese street food sandwich served in crispy baguette bread and garnished with fresh cilantro and vegetable pickles. “In Vietnam, there are thousands of different varieties, explains Khanh-Ly ​​Huynh. Each family, each little stand does what it wants. “ At Nonette, a counter open in mid-July, the Franco-Vietnamese chef offers nine versions, including a juicy and powerful vegan. In the program ? A tofu-based mayonnaise, strips of tofu marinated in five spices, then sautéed in a wok with Chinese cabbage, onion, soy sauce, with optional bird’s eye peppers in star anise vinegar.

To refresh the palate, fresh coconut water, bubble tea from Laïzé or fresh fruit juice. And to finish, a small donut filled with kaya (spread from Singapore, with coconut milk, pandan and egg), caramel with gula melaka (palm sugar) or vanilla and black garlic. Delicious sweets that would almost steal the show from banh mi.

Nonette Banh Mi & Donuts 71, rue Jean-Pierre-Timbaud, Paris 11e. From 6 euros to 8.50 euros per banh mi. Box of three donuts for less than 6 euros.

Candied tomatoes and roasted fennel at Kiosk

By opening her warm neighborhood canteen, Elisa Gautier had only one idea in mind: to sublimate the sandwich by emphasizing the vegetal. Here, no heavy tuna-raw vegetables, but tasty “dishes between two slices of bread”, which is made on site with homemade sourdough and organic flour from Gilles Matignon, in Château-Landon (Seine-et-Marne). Focaccia, baguette, bun, pita are garnished according to the inspiration of the week and seasonal products. “We wanted to make vegetables that were not boring and prove that we can eat hyper-greedy and have fun without realizing that there is no meat”, says Elisa Gautier.

The bet succeeded with this little summer bomb: two squares of focaccia drizzled with olive oil, enveloping beautiful candied datterino tomatoes, roasted fennel, pesto rosso, parmesan and arugula. On the dessert side, special mention for the well-rounded, very soft “kookie”. And since that was not enough, Kiosk runs on green energy and is zero waste. Tasty and virtuous, what more could you ask for?

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