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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

Sandwich

  • 4, 6-inch baguettes
  • 16 oz rotisserie chicken
  • ½ cup mayonnaise
  • 3 tbsp soy sauce
  • 3 tbsp fish sauce
  • 1 Fresco® Seedless Long English Cucumber, sliced
  • 4 Allegro® Tomatoes, sliced
  • ½ cup fresh cilantro sprigs
  • 2 tbsp fresh mint, chopped
  • Windset Farms® Pepper Hot Sauce

Pickled Dolce® Super Sweet Baby Bell peppers found on this sandwich – dressed with our Fresco® seedless long english cucumbers and Allegro® tomatoes – are great on salads or any other type of sandwich you can dream up.

Instructions

  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 baby bell peppers, carrots and daikon to the pickling liquid in a bowl 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 cucumbers, 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.