Banh Mi Chicken Sandwich

5 from 1 vote

Banh Mi Chicken Sandwich

This Vietnamese chicken banh mi sandwich is the best lunch idea when you want something fresh and flavorful. Use this shortcut recipe for classic sweet and savory flavors without the wait.

Prep Time35

Total Time35

Course: lunch

Cuisine: Vietnamese

Servings:

Calories: 484kcal

Author: Dana Shrager

Ingredients

1 small carrot cut into thin strips (about ⅓ cup)
4 mini sweet peppers no heat, seeds and stem removed, cut into thin strips (about ⅓ cup), or see note for alternative
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 tamari or soy sauce
1 scant tablespoon toasted sesame oil
1 teaspoon rice wine vinegar unseasoned
couple grinds freshly cracked black pepper
1 18- inch French baguette cut in half lengthwise
¼ cup mayonnaise
¼ cup Asian sweet and sour sauce or Asian sweet chili sauce
2 cooked chicken breasts sliced (or baked tofu), leftover or store-bought rotisserie chicken works well
⅓ cup chopped fresh cilantro or Thai basil or mint

Instructions

Quick pickle the vegetables: 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.
Toast the bread: Preheat oven to 325ºF. Place the baguette on a baking sheet, and bake until lightly toasted, about 10 minutes.
Mix and spread mayo sauce: Combine mayonnaise and sweet and sour sauce in a small bowl. Spread a layer of the mayonnaise mixture on the cut sides of the toasted bread.
Assemble: 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 cilantro. Place the other piece of bread on top. Cut the sandwich into 4 portions. Serve immediately.

Notes

If you like peppers with some heat, use 2 fresh cherry bell chiles for mild heat, or use fresh jalapeño chile pepper for medium to hot heat.
A light French baguette is the traditional bread to use in a banh mi sandwich. A thin crunchy exterior and soft, light inside is just the right texture. For best results, get a really fresh bread and lightly toast. Otherwise, sandwich rolls that might work include similar rolls in Mexican and Cuban markets, a soft hoagie roll, or a “take and bake” baguette from the supermarket.
Use store-bought rotisserie chicken or leftover chicken for fast meal prep.
Be sure to cut the vegetables thinly (julienne) for the right crunch and quick marinade absorption.
Use the recommended ingredients for authentic flavors and textures.
Make ahead: The components of the sandwich can be made up to a day ahead and stored in the refrigerator. Do not assemble until just before serving. Try to buy a fresh baguette the day of, or alternatively, heat up a frozen baguette just before assembly.

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