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Chicken Bánh Mì with Pickled Veggies

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
2 servings
Lunch Vietnamese
Chicken Bánh Mì with Pickled Veggies
Ingredients
  • 1/2 cup rice vinegar
  • 1/4 cup white sugar
  • 1/4 cup water
  • 1/4 cup matchstick-cut carrots
  • 1/4 cup peeled and matchstick-cut daikon radish
  • 1/4 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
  • 1/4 cup thinly sliced cucumber
  • 1 tablespoon fresh cilantro leaves
  • 1 small jalapeno pepper, cut into 1/16-inch-thick matchsticks
  • 1 wedge lime
Instructions
1
Gather all necessary components for the dish.
2
Combine rice vinegar, sugar, and water in a saucepan. Heat it over medium heat, stirring constantly until the sugar has fully incorporated and dissolved, approximately 1 minute. Allow the mixture to relax.
3
Place carrot, radish, and onion in a bowl. Pour the cooled vinegar mixture over them and let it sit for at least 30 minutes. In the meantime, set up an oven rack about 6 inches away from the heat source and preheat the broiler. Lightly grease a slotted broiler pan.
4
Sprinkle chicken breast with garlic salt and pepper to taste.
5
Place the chicken on the prepared pan and cook under the broiler, flipping it once, until it's nicely browned on both sides and no longer pink in the center, roughly 6 minutes per side.
6
Transfer the chicken to a cutting board. Cut it into bite-sized pieces for easier handling.
7
Slice the baguette in half lengthwise, creating a cavity for the fillings. Lightly toast it under the broiler for 2 to 3 minutes.
8
Drain off any excess vinegar mixture after the vegetables have marinated for at least 30 minutes.
9
To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer the chicken on the bottom half of the bread, followed by cucumber, drained pickled vegetables, cilantro, and jalapeño. Squeeze a lime wedge over the fillings for added flavor. Cover with the top half of baguette and cut into two 6-inch sandwiches to serve.