Vietnamese Sandwiches

Vietnamese Sandwiches

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From: EatingWell Magazine, May/June 1996

Leftover cooked chicken breast or pork tenderloin combine with crunchy carrots and onion in this take on banh mi, a traditional Vietnamese sandwich.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 clove garlic, crushed and peeled
  • ½ teaspoon salt
  • ¼ cup distilled white vinegar
  • 2 teaspoons sugar
  • 1½ cups grated carrots
  • ⅓ cup thinly sliced white onion
  • 1-2 tablespoons finely chopped fresh chiles, preferably red bird chiles
  • 1 16- to 20-inch-long baguette
  • 4 teaspoons reduced-fat mayonnaise
  • 12 ounces cooked boneless skinless chicken breast, or pork tenderloin, thinly sliced
  • 1 tablespoon lime juice
  • ½ teaspoon five-spice powder
  • ½ cup fresh cilantro leaves

Preparation

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  1. Mash garlic and salt into a paste with the flat side of a chef's knife. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. Add carrots, onions and chiles; toss to coat.
  2. Slice baguette into 4 equal lengths. Split each piece horizontally. Spread the cut sides with mayonnaise. Arrange the meat on the 4 bottom halves. Sprinkle with lime juice and five-spice powder. Top with the carrot salad and cilantro leaves. Cover with the bread tops.

Nutrition information

  • Per serving: 350 calories; 5 g fat(1 g sat); 7 g fiber; 45 g carbohydrates; 36 g protein; 16 mcg folate; 74 mg cholesterol; 6 g sugars; 7079 IU vitamin A; 8 mg vitamin C; 36 mg calcium; 1 mg iron; 744 mg sodium; 390 mg potassium
  • Nutrition Bonus: Vitamin A (142% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 vegetable, 4 lean meat

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