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Preheat oven to 300 °F (150°C) and line a baking sheet with parchment paper.
Flatten the three loaves of banh mi bread using a rolling pin. It might crumble a bit, but that’s okay. Try to flatten it as thinly as possible. Note: If your bread is too thick, slice it in half and remove some of the crumb.
Once your loaves of bread are flattened, brush each side with the melted butter using a pastry brush.
Next, add about 2 teaspoons of saté on top of each loaf and spread it evenly. If you don’t want it too spicy, use less saté.
Transfer the loaves to the prepared baking sheet. Bake for about 15 minutes, flipping them halfway through baking. Remove from the oven and allow them to cool for a few minutes.
While the bread is in the oven, prepare the green onions. Heat one tablespoon of oil in a small saucepan over medium heat. Once hot, add the green onions and fry for about 1 minute. Remove from the heat and set aside.
Spread 2-3 tablespoons of vegan pâté on top of each bread.
Next, sprinkle some vegan meatfloss on top of the pâté (optional). Arrange some sliced sausages and top with the sautéed green onions.
Finally, generously drizzle with sweet chili sauce and mayo!
Using a pair of scissors, cut each piece of bread into 1-inch (2.5 cm) wide strips and transfer them to serving bowls.