The best banana bread I’ve ever had is this moist version. Also, making it is really simple.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 1 12-inch sandwich |
Ingredients
- ½ cup rice vinegar
- ¼ cup white sugar
- ¼ cup water
- ¼ cup matchstick-cut carrots
- ¼ cup peeled and matchstick-cut daikon radish
- ¼ cup thinly sliced white onion
- 1 skinless, boneless chicken breast half
- 1 pinch garlic salt, or to taste
- ground black pepper to taste
- 1 (12 inch) French baguette
- 4 tablespoons mayonnaise
- ¼ cup thinly sliced cucumber
- 1 tablespoon fresh cilantro leaves
- 1 small jalapeno pepper, cut into 1/16-inch-thick matchsticks
- 1 wedge lime
Instructions
- Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
- Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes.
- While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
- Sprinkle chicken breast with garlic salt and pepper.
- Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
- Place chicken on a cutting board. Cut into bite-sized pieces.
- Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.
- Lightly toast baguette under the broiler, 2 to 3 minutes.
- Drain off excess vinegar mixture after vegetables have marinated.
- To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeno. Squeeze lime wedge over fillings and cover with top half of baguette.
- Cut into two 6-inch sandwiches to serve.
Nutrition Facts
| Calories | 657 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 990 mg |
| Sugars | 30 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
It was easy. And that’s good, because I’m old.
We used chicken thighs instead of breast, and it turned out even better than we expected!
I do not eat onion or cilantro so I eliminate these but I love these sandwiches.
The only change I made was pickling the cucumber along with the carrots and onions. Next time I’ll peel the cucumbers. Those are the only reasons why I couldn’t give it a perfect 5. Otherwise, this was a huge hit with the whole family. even those who don’t like cucumber and carrots.
Missing Maggi sauce on the bun. This is a key ingredient
yum
I have made this sandwich many times since finding this recipe just a few months ago. It’s delicious! I use thighs, though, and also I add a little hoisin sauce to the mayo. Wonderful! Incidentally, I am making it again tomorrow. Thank you for sharing!
Sub’d in shredded pork and marinated it in Korean BBQ sauce beforehand. Wonderful recipe, really easy to make and pretty flexible with the protein you use! I may try this with some seasoned Tofu next time.
I love this recipe, and have made it several times, adjusting the seasoning/ ingredients it to whoever I’m dining with . It’s just a nice yummy sandwich, don’t over think it ,it’ll be satisfying all the same. Thank you for including a very easy chicken method too, I love that it is easy clean up as well. If you can prep the veggies and the marinade ahead of time, it makes it even faster when your want a quick meal! I always regret not buying more bollilo/ hoagie rolls at the store, I can keep eating these if my belly allowed me!
So good!
Just need to add some garlic next time, it was great for our staff get together before Covid.
I loved this recipe! I made it open faced because i liked lots of the pickled veggies.
The chicken was good but I want to make it with tofu sometime, and with a little something added to the mayonnaise from a traditional Vietnamese sandwich recipe.
We made this using up leftover pork loin that we had grilled the day before. They were amazing. My husband absolutely loved the crisp veggies with the smooth richness of the pate! Made it as recipe was written. Wouldn’t change a thing!
I made it with crispy pork belly, pate, kewpie mayo, slaw, jalapenos, cucumbers, cilantro and I buttered the bread. Amazing..Thanks for sharing
I made no changes, and I would definitely make it again!
So good. Like sooooooo good! Made it vegetarian by subbing sliced seitan for chicken. I’ll admit it was way more work for a sandwich than I’ve ever done before, but it was worth it. Did I mention it was SO GOOD?!
My first banh mi attempt. This recipe was very easy to follow. I used rotisserie chicken, only because I didn’t feel like turning on the oven. I also spiced up the mayo. This was a hit with the hubby.
I have always loved banh mi and am so glad to have found such an easy recipe so I can make it at home whenever I like! Only change I made was to add a teaspoon each of hoisin sauce and sriracha to the mayo. Adds wonderful extra flavor! And to save time I picked up a rotisserie chicken and used a mixture of light and dark meat for the sandwiches. Quick and easy!
This sandwich was fantastic! I made it for my girlfriends and they raved over it! I made a couple of changes but nothing major. I lightly blackened some Cod fillets and pan sauteed them. So much flavor and spice and I just think blackening spice is wonderful. Also, I couldn’t find any radishes for my pickled veggies, BUT I did find Organic Baby Bok Choy and just cut the wilted ends and up the stalk to length of other veggies. Sliced lengthwise down the ribs and tossed it in the vinegar mixture. It was GREAT and nice presentation! I drizzled my mayo with Soy sauce and some used Sriracha, we all raved. TIP: Instead of cutting my veggies into matchsticks, I shaved them down with a potato peeler. Made the veggies lay nicely 🙂
I love a good bahn mi and this one was good! The BF has never had one and said this was the best thing I’ve made for him. Ok now for the changes: I didn’t realize I didn’t have rice vinegar so used what I had which was coconut vinegar. I left the veggies in the marinade bc why not! They stayed crunchy. For the meat, I had some deer meat I needed to use SO I used the SAME marinade (overnight as well) and cooked it using the broiler for a BBQ look, feel, and taste and wow everything worked so well. I will add a dash of soy sauce to the mayo next time around like the reviewers suggested for an extra KICK!