Banh Mi Vietnamese Sandwich

Difficulty: Simple
Time: 25 minutes
Serves: 4

Pickled Peppers

  • 1 Cup Water
  • ½ Cup Sugar
  • ½ Cup White vinegar
  • 3 Dolce® Super Sweet Baby Bell Peppers, seeded and thinly sliced
  • 1 Carrot, julienned
  • ½ Cup Daikon radish, julienned


  • 4, 6-inch baguettes
  • 16 oz Rotisserie chicken
  • ½ Cup Mayonnaise
  • 3 Tbsp Soy sauce
  • 3 Tbsp Fish sauce
  • 1 Fresco® Long English Cucumber, sliced
  • 4 Allegro® Tomatoes, sliced
  • ½ Cup Cilantro sprigs
  • 2 Tbsp Fresh mint, chopped
  • Windset Farms® Pepper Hot Sauce

Pickled peppers found on this sandwich are great on salads or any other type of sandwich you can dream up.


  1. To make the pickled peppers, combine water, vinegar and sugar in a saucepan and bring to a boil. Transfer mixture to a bowl and cool.
  2. Add Dolce® super sweet baby bell peppers, carrots and daikon to the pickling liquid and refrigerate. This mixture can last for up to two weeks in the fridge.
  3. To assemble the sandwiches, slice baguettes lengthwise and toast under a broiler.
  4. Mix together the mayonnaise, fish sauce and soy sauce. Slather on baguettes.
  5. Top with Fresco® long english cucumbers, Allegro® tomatoes, chicken, cilantro sprigs and fresh mint.
  6. Add Windset Farms® Pepper Hot Sauce to taste and serve.

*You can also substitute pork for rotisserie chicken in this sandwich.