Rotisserie Chicken Banh Mi

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  1. 1/3 c vinegar
  2. 1/4 c sugar
  3. 1/8 t salt
  4. 1 c shredded carrots
  5. 1/4 c light mayonnaise or salad dressing
  6. 1 – 2 t Asian chili sauce (Sriracha sauce)
  7. 1/2 t soy sauce
  8. 1/8 t sugar
  9. 1 (8 oz) French bread baguette, halved lengthwise
  10. 8 oz shredded rotisserie chicken
  11. 1/3 of a long seedless cucumber, cut into thin spears (about 3 ounces)
  12. 1 fresh jalapeño chile pepper, thinly sliced)
  13. 1/3 c fresh cilantro leaves


  1. Preheat oven to 425°F.
  2. In a small bowl combine vinegar, 1/4 c sugar, and salt; stir until sugar dissolves.
  3. Add carrots; toss well. Let stand for 15 minutes.
  4. Meanwhile, in another small bowl combine mayonnaise, chili sauce, soy sauce, and 1/8 teaspoon sugar.
  5. Place baguette halves, cut sides up, on rack in oven; bake about 5 minutes or just until warm and lightly crisped.
  6. Spread mayonnaise mixture over both sides of baguette.
  7. Slice chicken breast; arrange slices on baguette halves.
  8. Drain carrots, pressing to drain off excess liquid; arrange over chicken.
  9. Top with cucumber and, chile pepper.
  10. Sprinkle with cilantro leaves.
  11. Cut into four portions.

Picture of Recipe

Rotisserie Chicken Banh Mi - Picture of Recipe
Rotisserie Chicken Banh Mi - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Lunch,Entree
Type of Food: Sandwich/Wrap/Panini
Ethnicity/Origin: Vietnamese
Key Ingredient: Rotisserie Chicken,Cilantro
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Oven Bake

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