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Roasted Chicken Banh Mi Sandwich | tamingofthespoon.com

Roasted Chicken Banh Mi Sandwich

  • Author: Taming of the Spoon
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 sandwiches 1x

Scale

Ingredients

For the chicken

  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 3 garlic cloves, finely minced
  • 1 green onion, finely minced
  • 1 1/4 cups shredded rotisserie chicken

For the pickled carrots

  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons sugar
  • Pinch of salt
  • 2 medium carrots, coarsely shredded

For the sandwiches

  • 2 6-inch baguette rolls
  • Handful fresh cilantro, rinsed and dried

Other optional toppings

  • JalapeƱo, thinly sliced
  • Cucumbers, thinly sliced
  • Sriracha Mayo (1/4 cup mayo mixed with 1/2 teaspoon Sriracha chili sauce)

Instructions

For the chicken

  1. Preheat the oven to 425 degrees.
  2. In a medium bowl, stir together together soy sauce, sugar, garlic, and green onions until sugar is dissolved and mixture is the thickness of a glaze. Add shredded chicken and toss together until chicken is evenly coated.
  3. 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.

For the pickled carrots

  1. Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.

For the sandwiches

  1. Cut each baguette horizontally in half. Lightly toast each half.
  2. Spread mayo on each half, if using.
  3. 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.