I'm no stranger to the banh mi game. These delicious Vietnamese sandwiches are readily available in most cities, and are a long-time favorite of the broke-but-discerning foodie. Traditional banh mi are made on soft white French rolls, slathered with mayonnaise, and layered with thinly-sliced, marinated and grilled meats, and topped with fresh and pickled veggies.

Here, I break the rules a little bit. I made these on whole wheat rolls (though you are welcome to use any bread you like--I've even wrapped these up in tortillas), and I swapped out meat for yummy grilled tempeh. Have you had tempeh before? It's a little funny looking when you first take it out of package, but it's made from marinated soybeans and has a really pleasant, nutty flavor. Like tofu, it's happy to soak up the flavor or whatever you put on it, and plays nicely with whole grains and vegetables. The marinade and cooking method in this recipe transform this rather bland-looking block of soy into crispy, flavorful love nuggets.

And the key to this sandwich's cohesion and unbeatable flavor?

2-ingredient spicy mayo. It's just chili sauce and mayonnaise, but boy is it more than the sum of its parts. The chili sauce cuts through the mayo's creaminess, making it a perfectly balanced condiment for this perfectly balanced sandwich.

Feel free to get creative with the veggie toppings. Fresh chilies, kimchee, sliced jicama--even mango would all be good here.

And whatever you do, don't forget the napkins. This is one saucy bad boy.