Skip to Content
Menu

Vietnamese Picnic Sandwich (Banh mi)

  • Save Recipe
  • Prep 15 min
  • Total 15 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.
By Beth Dooley
Updated Jul 31, 2018
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 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

Steps

  • 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

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">