Banh Mi Sandwich
With juicy chicken and tangy pickled veggies sandwiched between two slices of baguette, this recipe inspired by Vietnamese bánh mì is sure to take your lunch game from good to great. It’s a medley of flavors that will have your taste buds singing!
Servings: 1 Sandwich
Ingredients
- 1 boneless skinless chicken breast
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons olive oil
- ½ cup thinly sliced yellow onion
- 1 12 inch loaf italian bread or baguette
- 3 tablespoons mayonnaise
- ½ cup pickled carrots and daikon
- ½ cucumber cut into thin slices
- 1 jalapeno seeded and sliced thin
- ¼ cup cilantro
- Salt and pepper to taste
Instructions
- Prepare your chicken by rubbing it with the garlic, salt, and pepper. Set aside. In a medium skillet, heat the oil over medium high heat and saute your onions until soft and browned. Remove your onions from the skillet and add in your chicken and cook for about 8 minutes on each side. The internal temperature should be 165 degrees fahrenheit. Remove the chicken and onions from the skillet and slice the chicken into about ½ inch thick pieces.
- While your chicken is cooking. Slice your loaf lengthwise and open it to prepare it to fill. Spread the mayonnaise onto each side of the loaf, place your cooked and cut chicken inside the bread, add the sauteed onions on top of the chicken.
- Spread your pickled carrots and daikon over the chicken and onions, and the cucumber and jalapenos on top of the carrots. Lastly add your cilantro and salt and pepper to taste.
- Close the sandwich and cut in half. Enjoy fresh.
Nutrition
Calories: 659kcal | Carbohydrates: 36g | Protein: 30g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 2981mg | Potassium: 1080mg | Fiber: 6g | Sugar: 11g | Vitamin A: 11289IU | Vitamin C: 34mg | Calcium: 116mg | Iron: 3mg
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