Weeknight Rotisserie Chicken Banh Mi Sandwiches
Store-bought rotisserie chicken and simple veggies make these chicken bahn mi sandiwches crazy easy to pull together - perfect for a weeknight meal or a delicious addition to your picnic basket.
Ingredients
- 1 cup water
- 1 + ½ cup rice vinegar (divided)
- ⅔ cup sugar
- 1 ½ cup shredded carrots
- 1 cup thinly sliced English cucumber
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- 1 tbsp soy sauce
- ½ teaspoon ground black pepper
- 1 16 oz baguette
- 10 oz shredded chicken
- 1 cup cilantro
- 1 jalapeno, thinly sliced
Instructions
- Combine 1 cup water, 1 cup rice vinegar, and ⅔ cups sugar in a small saucepan and bring to a boil over high heat.
- Add the carrots and cucumber slices and cook for one minute. Turn off heat and allow the mixture to cool completely, about 30 minutes before draining the liquid.
- Meanwhile, mix together the mayo, lime juice, soy sauce, black pepper, and ½ teaspoon of the rice vinegar in a bowl.
- Cut the baguette into four equal portions, and split each horizontally.
- Spread the mayo mixture on either side of each sandwich. Layer the chicken, carrot and cucumber mixture, and cilantro on the bottom halves of the sandwiches. Top with jalapeno slices.
Notes
Tips For The BEST Chicken Banh Mi Sandwich:
- Use a variety of cuts from your rotisserie chicken. Some portions of the chicken (like the breast) may be a bit drier. Be sure to incorporate a mix of chicken thighs, legs and breast into your sandwich filling.
- Scoop out some of the center of the baguette to make more room for the banh mi filling.
- Use fresh baguette. You don't want stale bread for this recipe.
- Don't skimp on the toppings. Liberally apply your mayo dressing and pickled veggies to the sandwich to add great traditional banh mi flavors.
Tried this recipe?Let me know how it was!