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Chicken Banh Yum-Mi
Sandwich

These Vietnamese-style sandwiches made with Oven Roasted Chicken Breast are great for individual meals, lunch platters, or party trays. Try them tonight and thank us later.

WHAT YOU NEED

  • 5 slices Sara Lee® Oven Roasted Chicken Breast
  • 1 roll oven-toasted & split
  • 1/8 tsp. sugar
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. shredded carrots
  • 1 tbsp. mayonnaise
  • 1/8 tsp. soy sauce
  • 4-5 slices english cucumber, thinly sliced
  • 4-6 strips red onion, thinly sliced
  • 4-5 leaves cilantro

HOW TO MAKE IT

  1. Stir sugar into rice wine vinegar in a small bowl until it is dissolved
  2. Add carrots and radishes; be sure they are submerged
  3. Let sit for at least 20 minutes (no more than an hour) until they soften
  4. Drain and set aside
  5. Mix mayonnaise and soy sauce together in a small bowl
  6. Spread soy mayonnaise on the bottom half of the roll
  7. Layer cucumbers, chicken breast, pickled carrot and radish mix, red onions, and cilantro
  8. Top with the remaining half of the roll

MADE WITH

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