Banh Mi Sandwich from The Great Pepper Cookbook by Melissa's Produce
Recipe type: sandwich
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 4
Adapted from The Great Pepper Cookbook. This recipe is flexible and can be changed depending on the ingredients you have on hand. I didn't have daikon, so I used unpeeled Persian cucumber, which is commonly used in this dish. However, don't let the cucumber soak in the marinade, or it will get soggy; just give it a quick dip at the end. Also, I used leftover chicken when I made this, or store-bought rotisserie chicken will work. Although cilantro is quintessential to this dish, fresh mint or Thai basil are good alternatives. And I think you should know that you really don't need to measure everything; you can just eyeball making a sandwich.
  • 1 small carrot, cut into thin strips (about ⅓ cup)
  • 2 red and 2 yellow veggie sweet mini peppers* (no heat), seeds and stem removed, cut into thin strips (about ⅓ cup)
  • 2 ounces daikon radish, cut into thin strips (about ⅓ cup) (or substitute cucumber)
  • 1 green onion, thinly sliced (about ¼ cup)
  • 2 tablespoons low sodium soy sauce
  • 1 scant tablespoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 couple grinds of freshly cracked black pepper
  • 1 18-inch French baguette, cut in half lengthwise
  • ¼ cup mayonnaise
  • ¼ cup sweet chili sauce (I used Trader Joe's brand)
  • 2 cooked chicken breasts, sliced (or baked tofu)
  • ⅓ cup chopped fresh cilantro
  • * if you like peppers with some heat, use 2 fresh cherry bell chiles for mild heat, or use fresh jalapeƱo chile pepper for medium to hot heat.
  1. In a bowl combine the carrots, peppers, daikon, and green onion. (If using cucumber, don't put it in yet.) Pour the soy sauce, oil, and vinegar over the vegetables. Sprinkle the black pepper. Set aside to marinade for 30 minutes.
  2. Preheat oven to 325 degrees Farenheit. Place the baguette on a baking sheet, and bake until lightly toasted, about 10 minutes. Spread a layer of mayonnaise and then a layer of chili sauce on the cut sides of the bread.
  3. Arrange chicken (or tofu) slices evenly on the bottom piece of baguette. (If using cucumber, quickly dip it in the vegetable marinade.) Take the vegetables out of the bowl leaving the marinade behind. Spread the vegetables evenly over the chicken. Next, Sprinkle the cilantro. Place the other piece of bread on top. Cut the sandwich into 4 portions. Serve immediately.
Recipe by Dana's Table at