Chicken Banh Mi Sandwich Recipe
Chicken banh mi sandwiches are stuffed with tangy pickled vegetables, crunchy cucumbers, juicy shredded chicken, and served on a super soft baguette with a layer of creamy, spicy Sriracha mayo. You won’t believe how easy it is to make these mouthwatering Vietnamese-inspired sandwiches!
Servings: 4
Cost: $8.00
Equipment
- Sharp Knife
- Mason Jars
- Mixing Bowls
Ingredients
- 3 cups warm water
- 3 Tablespoons sugar
- 2 Tablespoons kosher salt
- 4 Tablespoons rice vinegar
- 1 cup daikon radish matchsticks (if you don't have daikon radish, just double the amount of carrots you use to make the pickles)
- 1 cup carrot matchsticks
- 1/2 cup mayonnaise
- 1 1/2 Tablespoons Sriracha
- 1 baguette (substitute 4 hoagie rolls)
- 1 cup cucumber slices
- 3 cups shredded cooked chicken (from a rotisserie chicken or from 2 cooked boneless, skinless chicken breasts)
- 1 1/2 cups cilantro leaves (you can include the tender upper stems)
Instructions
- At least 1 hour ahead: In a small bowl, whisk together the water, sugar, salt, and rice vinegar until the sugar and salt dissolve. Layer the daikon and carrots into jars, packing them tightly. Pour the liquids over the vegetables until they are completely covered. Put the lids on the jars and refrigerate for at least an hour before assembling the sandwiches. Store the pickles in the fridge for up to a month.
- Whisk together the mayonnaise and Sriracha. Set aside.
- Slice open the baguette. You can toast it if you'd like.
- Spread both sides of the bread with Sriracha mayonnaise. Fill the sandwiches with chicken, cucumber slices, pickles, and cilantro.
Nutrition
Calories: 589kcal | Carbohydrates: 44g | Protein: 33g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 4301mg | Potassium: 577mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5844IU | Vitamin C: 15mg | Calcium: 116mg | Iron: 4mg