Low Carb Banh Mi Sandwich
Experience the vibrant flavors of Vietnam with this Low Carb Banh Mi Sandwich, a healthier twist on the classic street food favorite. Perfect for those following a low-carb lifestyle, this recipe swaps traditional baguettes for low-carb sandwich rolls while retaining all the signature banh mi elements. Tender, marinated chicken breast is grilled to perfection and paired with crisp cucumber, tangy pickled vegetables, fresh cilantro, and just the right amount of heat from sliced jalapeños. A creamy, spicy mayonnaise made with sriracha ties it all together for a mouthwatering bite. Ready in just 35 minutes, this quick and satisfying meal is ideal for lunch or dinner. Serve it fresh and customize the toppings to create your personal low-carb masterpiece!
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Ingredients
- 500 grams Boneless, skinless chicken breast
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 cloves Minced garlic
- 0.5 teaspoon Ground black pepper
- 4 rolls Low-carb sandwich rolls
- 4 tablespoons Mayonnaise
- 2 tablespoons Sriracha sauce
- 1 medium Cucumber, thinly sliced
- 1 medium Carrot, julienned
- 0.5 medium Daikon radish, julienned
- 0.5 cup Fresh cilantro
- 1 small Jalapeño, thinly sliced
- 2 tablespoons Rice vinegar
- 0.5 teaspoon Salt
- 1 cup Water
Directions
Step 1
In a bowl, marinate chicken breast pieces with soy sauce, fish sauce, minced garlic, and black pepper. Set aside for 10 minutes.
Step 2
While the chicken marinates, in another bowl, mix water, rice vinegar, and salt. Add the julienned carrot and daikon radish. Let them pickle for 5-10 minutes, stirring occasionally.
Step 3
Preheat a grill or pan over medium heat. Cook the marinated chicken until golden brown and cooked through, about 6-8 minutes per side. Remove from heat and slice into thin strips.
Step 4
In a small bowl, combine mayonnaise and sriracha sauce to make spicy mayo. Adjust the heat level to taste.
Step 5
Slice the low-carb sandwich rolls in half and lightly toast them if desired.
Step 6
Spread a generous amount of spicy mayo on each half of the rolls.
Step 7
Layer cucumber slices, pickled carrot and radish, sliced chicken, cilantro, and jalapeño on the bottom halves of the rolls.
Step 8
Top with the remaining roll halves and serve immediately.
Nutrition Facts
| Serving size | (1577.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2026.0 |
| Total Fat 102.8g | 0% |
| Saturated Fat 17.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 565mg | 0% |
| Sodium 5696.8mg | 0% |
| Total Carbohydrate 64.4g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 21.5g | |
| Protein 194.1g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 390.9mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 2830.1mg | 0% |
Source of Calories