Chicken Banh Mi Sandwich

Kaitlin Ramos
Meet the Chef!
Kaitlin Ramos
Chef Kaitlin Ramos grew up marinating in a variety of flavors. This young female chef is fluent in Spanish, loves Asian food and when she’s not creating new dishes, she’s riding her motorbike on a dirt track somewhere! You can visit Kaitlin and see her work in Oceanside, CA at the Old Mission San Luis Rey.
Recipe Details

3 Chicken Breasts, boneless & skinless

1/2 cup soy sauce

2 tablespoons sesame oil

2 tablespoons Brown sugar

2 Cucumbers, thinly sliced lengthwise

1 1/2 cup Carrot, shredded

3/4 cup Daikon (,white radish) shredded

1 cup rice wine vinegar

3 bunches Cilantro, roughly chopped

2 tablespoons Sriracha (Southeast Asian Hot Sauce)

1/4 cup Mayo

6 KING'S HAWAIIAN Original Hawaiian Sweet Mini Sub Rolls

Step 1
The night before, combine and mix soy sauce, sesame oil, and sugar. Marinate the chicken breast in this overnight.
Step 2
In a separate bowl, mix the carrot, daikon, and rice wine vinegar. Allow the mix to marinate for 30 minutes.
Step 3
In a small bowl, whisk the mayonnaise and Sriracha together. Set aside.
Step 4
Grill the chicken until completely cooked through. Slice into strips.
Step 5
Toast the King’s Hawaiian Mini Sub Rolls lightly on the grill.
Step 6
Assemble the sandwich: Spread a good amount of the Sriracha Mayo on to the mini sub rolls. Place slices of chicken on the bottom part of the bread, then layer cucumbers and cilantro on top of the chicken. Drain the carrots and daikon, squeezing out excess liquid, and then add them on top of the cilantro. Finish by crowning the sandwich with the top part of the sub roll.

Kaitlin Ramos says:

If you like your sandwich a little more traditional or extra spicy, add a few thinly sliced fresh jalapeños.

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In this recipe!
Original Hawaiian Sweet Mini Sub Rolls Shop online
KING'S HAWAIIAN Mini-Sub Rolls are baked with our original Island recipe.