Roasted Chicken Banh Mi Sandwich

Rating: 5.0. From 1 vote.
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Preparation time
10 mins
Cooking time
15 mins
Difficulty
easy
Serves
2 people
Meal course
Lunch
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2 tbsp
Low Sodium Soy Sauce
3 tbsp
Sugar
3 cloves
Garlic, finely minced
1 whole
Green Onion, finely minced
1 1/4 cup
Rotisserie Chicken, shredded
2 tbsp
Unseasoned Rice Vinegar
1 pinch
Salt
1 cup
Carrots, coarsely shredded
1 whole
Cilantro, fresh handful
1 cup
Cucumbers, thinly sliced
1 cup
Radishes, thinly sliced
1/4 cup
Mayo
2 whole
Baguette, 6-8inch
Roasted Chicken Banh Mi Sandwich

Roasted Chicken Banh Mi Sandwich

I grew up eating banh mi sandwiches so it makes me happy they are finally getting the recognition they deserve. There are hundreds of variations and this version is based on the ones my mother made when I was young. Nowadays, I try to eat healthier and I definitely do not have the time to make my own mayo. However, I still love a good banh mi sandwich. I decided to adapt my mother’s marinade and make it into a glaze for store bought rotisserie chicken. This cuts down the prep time but still gives the chicken a good boost of flavor.

You can increase the ingredient amount if you want to shred all of the rotisserie chicken, or use the remaining chicken for another dish.

*Recipe and photograph by Nguyet

  1. For Chicken: Preheat the oven to 425 degrees. In a medium bowl, stir together together soy sauce, sugar, garlic, and green onions until sugar (1 tbsp) is dissolved and mixture is the thickness of a glaze. Add shredded chicken and toss together until chicken is evenly coated. Transfer the mixture to a baking sheet lined with foil. Spread it in an even, thin layer and cook in oven until sugar starts to caramelize, about 10 minutes.
  2. For the pickled veggies: Whisk together rice vinegar, sugar (2tbsp), and salt in a small bowl. Add carrots, cucumbers, radishes and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.
  3. For the sandwiches: Cut each baguette horizontally in half. Lightly toast each half. Spread mayo on each half, if using. Top bottom half of each baguette with half the chicken, top with carrots (leaving excess liquid in the bowl), cilantro, and other vegetables (if using). Press on tops and serve.

One comment

  1. Profile photo of Jane Doe
    Jane Doe said on February 26, 2017 Reply

    Yummy, this is a great recipe. To serve my family of four, I just double the recipe and tada!

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