Vietnamese Picnic Sandwich (Banh mi)

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Vietnamese Picnic Sandwich (Banh mi)
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.
Updated Jul 31, 2018


  • 1 loaf (10 to 12 inch) baguette French bread, split lengthwise
  • 12 oz roasted chicken, pulled into pieces, or sliced deli cooked turkey
  • 4 oz thinly sliced cooked ham
  • 1/2 cup chopped cilantro
  • 1 small cucumber, peeled, cut in half lengthwise, seeded and cut into 1/4-inch-thick slices
  • 5 lettuce leaves, torn
  • 2 to 3 tablespoons teriyaki sauce


  • 1
    Place baguette halves cut side up on work surface. On bottom half of baguette, layer chicken, ham, cilantro, cucumber and lettuce.
  • 2
    Drizzle teriyaki sauce over all. Cover with top half of baguette. Wrap in waxed paper or plastic wrap. Refrigerate until ready to pack, but no longer than 24 hours.
  • 3
    When ready to serve, cut baguette into 4 equal sections, cutting through waxed paper.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve the Bahn mi in its wrapping because it is a messy sandwich. The wrapping will hold the ingredients together.
  • tip 2
    For a different but delicious sandwich, use your favorite vinaigrette in lieu of the teriyaki sauce.


Nutrition Facts are not available for this recipe
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