Grilled Chicken Banh Mi.
Prep time.
15 - 20 minutes.
Cook time.
0 minutes.
Total time.
20 minutes.
Serves.
4.
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.
INGREDIENTS4 ACE Bakery® Ciabatta Piccola1 tbsp. Sriracha1/4 cup mayonnaise1 cup matchstick cut carrots1 cup boiling water1/2 cup rice wine vinegar1/4 cup sugar1/2 cup matchstick cut radish (or daikon)1/2 English cucumber, thinly sliced8 grilled chicken thighs (or 2 cups sliced, cooked chicken)1/4 cup fresh cilantro leaves.
INSTRUCTIONSSlice 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 bunsDivide chicken thighs over buns and top with pickled vegetables and cilantroOptional Add Ins: This is a great way to use up leftover chicken, steak or fish.
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