Photo of Chicken bahn mi sandwiches by WW

Chicken bahn mi sandwiches

Points® value
Total Time
1 hr 58 min
20 min
8 min
In a traditional version of this Vietnamese sandwich, a warm baguette is layered with thin slices of pork and pickled vegetables. But in our take, we’ve used chicken breast cutlets and sandwich rolls instead. For the best flavor, marinate the chicken for about 4 hours or at least 30 minutes before you plan to cook it in a hot grill pan or skillet. Feel free to add a little more Sriracha to the mayo to kick up the heat. If you have time, double up on the pickled vegetables in this recipe. They add great flavor and crunch to any sandwich, or enjoy them with a meal as a fresh and crunchy side dish


Soy sauce

2 tbsp(s)

Fresh lime juice

1 tbsp(s)


2 clove(s), large, minced

Uncooked boneless skinless chicken breast

1 pound(s), cutlets

Unseasoned rice vinegar

¼ cup(s), unseasoned

Turbinado sugar

1 tsp(s)

Table salt



½ cup(s), chopped, sweet, thinly sliced


1 small, coarsely shredded

Cooking spray

1 spray(s)

Light mayonnaise

¼ cup(s)

Sriracha hot sauce

2 tsp(s)


8 oz, 4 (3-oz) sandwich rolls, split and centers removed

English cucumber

½ medium, thinly sliced


¼ cup(s), fresh leaves


  1. Combine soy sauce, lime juice, and garlic in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate at least 30 minutes or up to 4 hours.
  2. Meanwhile, to make pickled vegetables, stir together vinegar, sugar, and salt in small bowl. Add onion and carrot and stir to coat. Cover and refrigerate at least 30 minutes or up to 1 day.
  3. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to pan and cook, turning once, until chicken is cooked through, 6–8 minutes. Thinly slice chicken.
  4. Stir together mayonnaise and Sriracha in small bowl. Remove soft centers from rolls and discard, or save for bread crumbs. Spread 1 tablespoon mayonnaise mixture on cut side of each roll.
  5. Drain pickled vegetables. Fill rolls evenly with chicken, cucumber, pickled vegetables, and cilantro. (Alternatively, use a 12-ounce roll and cut sandwich into 4 equal portions.)
  6. Serving size: 1 sandwich