Chicken banh mi sandwich 


First off, priorities: the beer. A local MN brew called Hunny Do. Light, fresh and a touch of honeydew melon. Intended to be consumed while checking things off the ‘honey do’ list, which in this case was manning the grill. Perfect summer beer!

As for the food, we’re taking advantage of the peak of summer with fresh herbs, vegetables and grilled meat, so while this has a lot of flavors and ingredients it actually comes together fast. I’m looking forward to trying the marinade with shrimp and tofu. 

I used this recipe for the side salad, quinoa with ginger-peanut dressing and tweaked a bit based on what I had on hand (frozen edamame and green onions being nice adds).

Chicken banh mi sandwich 

  • 3 large chicken breasts, sliced in half horizontally 
  • Baguette, cut in 4
  • 1/2 c light mayo
  • 3 tbsp lemon juice
  • 2 tsp Sriracha 
  • 1/4c water
  • 1 tbsp sugar
  • 2 cloves chopped garlic
  • 3 tbsp lime juice
  • 1 tsp Sriracha 
  • Splash of fish sauce
  • Sliced radishes
  • Sliced jalapeño 
  • Matchstick carrots
  • Lettuce leaves
  • Cilantro sprigs
  • Mint leaves

Make marinade: Heat water until sugar dissolves, add garlic, lime, fish sauce, Sriracha. Cover halved chicken in 3/4 of marinade, refrigerate 12-24 hours.

Make mayo: mix mayo, lemon, Sriracha. (This is “spicy” level, cut back if you don’t like heat).

Toss radishes, carrots and lettuce with remaining marinade. Grill chicken. 

Assemble sandwiches: mayo, radishes, carrots, jalapeños, herbs, lettuce.