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.

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Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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).

Nutrition Facts

514 calories; calories from fat 36%; protein 42g; fat 21g; saturated fat 3.3g; carbohydrates 41g; fiber 3.7g; sodium 1382mg; cholesterol 114mg.