Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
45 Mins
Yield
Serves 4

The classic Vietnamese sandwich has lots of variations, but our favorites, like this one inspired by the bánh mì at Lynda Sandwich in Westminster, California, combine a generous pile of fresh herbs and vegetables with a sauce that has plenty of personality.

How to Make It

Step 1

Heat a grill to medium (350° to 450°). With a sharp knife, halve chicken pieces horizontally almost all the way through, then open up like a book. Put chicken in a bowl and add 2 tbsp. hoisin, the five-spice, soy sauce, and 1 tbsp. oil, tossing to coat.

Step 2

Grill chicken, turning once, until cooked through, about 10 minutes. Let rest 10 minutes, then slice diagonally into wide chunks.

Step 3

Mix remaining 2 tbsp. hoisin and 1 tbsp. oil, the lime juice, and fish sauce in a small bowl; set aside.

Step 4

Spread the bottom of the cut side of each roll with 1 tbsp. mayo. Fill sandwiches with chicken. Top each with cucumber, carrot, jicama, chile slices, and herbs. Drizzle each sandwich with some of the reserved lime dressing (you may have some left over).

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