Grilled Chicken Bánh Mì

Photo: Annabelle Breakey; Styling: Karen Shinto

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.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 514
  • Calories from fat: 36%
  • Protein: 42g
  • Fat: 21g
  • Saturated fat: 3.3g
  • Carbohydrate: 41g
  • Fiber: 3.7g
  • Sodium: 1382mg
  • Cholesterol: 114mg

Ingredients

  • 2 boned, skinned chicken breast halves (1 1/2 lbs. total)
  • 4 tablespoons hoisin sauce, divided
  • 1/2 teaspoon Chinese five-spice powder
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons lime juice
  • 1 tablespoon Thai or Vietnamese fish sauce
  • 4 sandwich rolls or 1 sweet baguette, cut into 4 equal lengths and split lengthwise
  • 1/4 cup mayonnaise
  • 1/2 English cucumber, cut into 2-in. matchsticks
  • 1 medium carrot, cut into thin matchsticks
  • 4 ounces jicama, cut into matchsticks
  • 1 red Fresno or red jalapeño chile, halved lengthwise and sliced
  • Cilantro, Thai basil, and mint leaves

Preparation

  1. 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.
  2. 2. Grill chicken, turning once, until cooked through, about 10 minutes. Let rest 10 minutes, then slice diagonally into wide chunks.
  3. 3. Mix remaining 2 tbsp. hoisin and 1 tbsp. oil, the lime juice, and fish sauce in a small bowl; set aside.
  4. 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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