BAHN MI
Cost
Difficulty
Cold
Ingredients
For 4 portions
400 gr chicken breast
2 cloves of garlic
4 tablespoon sesame oil
4 half-baguettes
300 gr shredded white cabbage and carrots
¾ cucumber
5 gr cilantro
100 gr mayonnaise
2 packets of sweet chili sauce
2 tablespoon honey
115 ml white wine vinegar (or rice vinegar)
4 tablespoon sugar
Pepper
Salt
Associated Product
Recipe
Discover this delicious sandwich recipe, combining marinated chicken and pickled vegetables on a baguette. Ideal for coffee shops, bakeries, or anyone looking to offer a trendy and flavorful meal option. Customize with different types of baguettes or make a vegetarian version to suit your customers' preferences. This can also be a perfect addition to your menu if you are looking for an on-the-go option.
Preparation : 15 min
Bake the bread following the usual instructions.
Chop the garlic and in a large bowl mix it with the honey and add 1 tablespoon per person of sesame oil and white vinegar.
Add salt and pepper. Dice the chicken and add it to the bowl. Mix well.
Place the marinated chicken on a baking tray, along with the marinade.
Place the chicken on top of the oven and bake for 10-12 minutes.
At the same time, bake the half-baguettes until golden brown. Let them cool slightly.
Place the shredded cabbage and carrots in a large bowl.
In a pan, add the next ingredients per person and bring it to the boil: 25 ml of rice vinegar, 75 ml of water and 1 teaspoon of sugar.
Add a pinch of salt.
Place this mix over the cabbage and carrot mixture and refrigerate for a few minutes.
Cut the cucumber into thin sticks.
Chop the garlic and in a large bowl mix it with the honey and add 1 tablespoon per person of sesame oil and white vinegar.
Add salt and pepper. Dice the chicken and add it to the bowl. Mix well.
Place the marinated chicken on a baking tray, along with the marinade.
Place the chicken on top of the oven and bake for 10-12 minutes.
At the same time, bake the half-baguettes until golden brown. Let them cool slightly.
Place the shredded cabbage and carrots in a large bowl.
In a pan, add the next ingredients per person and bring it to the boil: 25 ml of rice vinegar, 75 ml of water and 1 teaspoon of sugar.
Add a pinch of salt.
Place this mix over the cabbage and carrot mixture and refrigerate for a few minutes.
Cut the cucumber into thin sticks.
Dressing : 10 min
Meanwhile, remove the cilantro leaves.
In a small bowl, mix the mayonnaise and chili sauce to taste.
Using two forks, shred the baked chicken and mix it well with the cooking juices on the baking sheet.
Drain the pickled vegetables. Add the cucumber sticks to the other vegetables and mix well.
Cut the half-baguettes horizontally.
Spread the chili-mayo sauce on the baguettes.
Distribute the shredded chicken on the bread.
Top with the pickled vegetables and cilantro leaves.
In a small bowl, mix the mayonnaise and chili sauce to taste.
Using two forks, shred the baked chicken and mix it well with the cooking juices on the baking sheet.
Drain the pickled vegetables. Add the cucumber sticks to the other vegetables and mix well.
Cut the half-baguettes horizontally.
Spread the chili-mayo sauce on the baguettes.
Distribute the shredded chicken on the bread.
Top with the pickled vegetables and cilantro leaves.
Chef's tip
You can use the type of baguette your customers prefer, such as whole grain or multigrain. For a vegetarian option, substitute the chicken with tofu or marinated vegetables.