Grilled Chicken Banh Mi
Prep time
15 - 20 minutes minutes
Cook time
0 minutes minutes
Total time
20 minutes minutes
Serves
4 servings
Bold, fresh, and perfect for a quick, flavor-packed meal.
This Grilled Chicken Banh Mi brings vibrant Vietnamese flavors to ACE® Ciabatta Piccola for a sandwich that feels both rustic and refined. Juicy grilled chicken pairs with crisp cucumber, tangy pickled carrots and radishes, and a creamy sriracha mayo for just the right kick. Finished with fresh cilantro for brightness, it’s a colorful, crave-worthy bite that’s ideal for lunch, casual dinners, or anytime you want a sandwich that goes beyond the ordinary.
INGREDIENTS
- 4 ACE Bakery® Ciabatta Piccola
- 1 tbsp. Sriracha
- 1/4 cup mayonnaise
- 1 cup matchstick cut carrots
- 1 cup boiling water
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1/2 cup matchstick cut radish (or daikon)
- 1/2 English cucumber, thinly sliced
- 8 grilled chicken thighs (or 2 cups sliced, cooked chicken)
- 1/4 cup fresh cilantro leaves
INSTRUCTIONS
- Slice ACE® Ciabatta Piccola and spread sriracha over the bottom cut halves.
- In small bowl, mix together sriracha and mayonnaise until well combined. Set aside.
- In another bowl, combine boiling water, rice vinegar and sugar, stirring until the sugar is dissolved. Add carrots and radishes and toss to coat. (Can keep like this for up to 2 days)
- Arrange cucumber slices in an even layer over the sauced buns
- Divide chicken thighs over buns and top with pickled vegetables and cilantro
Optional Add Ins: This is a great way to use up leftover chicken, steak or fish
Make this recipe with
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