Banh Mi Club Sandwich
Created by ImPat on January 8, 2019
- Servings: 2
- Prep Time: 15m
- Cook Time: 0m
- Recipe #31247
Ingredients
- 2 tablespoons caster sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons water
- 1 carrot, medium and shredded
- 1/4 cup mayonnaise (Japanese mayonnaise)
- 180 grams sliced white bread slices (large slices, and toasted)
- 200 grams cooked chicken breast (roasted, shredded, 1 cup)
- 1 cucumber, sliced diagonally (small Lebanese cucumber)
- 2 green spring onions, sliced diagonally
- 1/2 cup fresh coriander sprigs
- 1/2 red chilli, fresh long and thinly sliced
- 2 teaspoons low-sodium soy sauce
How to Make
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Step 1: Stir sugar, vinegar and water together in a small bowl until sugar is dissolved and then stir in carrot and set aside for 30 minutes.
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Step 2: To assemble, spread mayonnaise over one side of four of the toast slices.
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Step 3: Divide chicken over two slices. Place the other two toast slices, mayonnaise-side down, over chicken.
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Step 4: Drain carrot and divide cucumber, carrot, onions, coriander and chilli over top of chicken sandwich and drizzle evenly with soy sauce and then top with remaining toast slices.
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Step 5: Using a serrated knife, cut sandwiches into quarters and secure with toothpicks.
Nutritional Facts
- Serving Size: 1 (461.7 g)
- Calories 523.2
- Total Fat - 11.9 g
- Saturated Fat - 2.4 g
- Cholesterol - 288.5 mg
- Sodium - 1229.9 mg
- Total Carbohydrate - 73.7 g
- Dietary Fiber - 5.5 g
- Sugars - 23.2 g
- Protein - 29.5 g
- Calcium - 306.4 mg
- Iron - 6.7 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.6 mg