Chicken bahn mi sandwiches

Total Time
1 hr 58 min
20 min
8 min
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

fresh lime juice

1 Tbsp

garlic clove(s)

2 medium clove(s), minced

uncooked boneless skinless chicken breast

1 pound(s), cutlets

rice vinegar

¼ cup(s), unseasoned


1 tsp

table salt


uncooked onion(s)

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

uncooked carrot(s)

1 small, coarsely shredded

cooking spray

1 spray(s)

light mayonnaise

¼ cup(s)

Sriracha hot sauce

2 tsp


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

English cucumber(s)

½ medium, thinly sliced


¼ cup(s), fresh leaves


  1. 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. 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. 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. 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. 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

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