Low Sodium Banh Mi Sandwich
Savor the vibrant flavors of a classic Vietnamese sandwich with a heart-healthy twist in this Low Sodium Banh Mi Sandwich recipe! Perfectly poached chicken breast is infused with a tangy, umami-rich marinade made from low sodium soy sauce, rice vinegar, and honey, offering layers of taste without the extra salt. Served on a crispy French baguette spread with no salt added mayonnaise, this sandwich is topped with crunchy cucumbers, shredded carrots, crisp radishes, and fresh cilantro for a refreshing, textural delight. Customize it with a hint of heat by adding sliced jalapeños, and enjoy a guilt-free, flavorful meal in under 40 minutes. This low sodium take on the beloved Banh Mi is perfect for those seeking a delicious, health-conscious lunch or dinner option!
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Ingredients
- 1 loaf French baguette
- 2 pieces Chicken breast
- 1 cup Low sodium chicken broth
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Low sodium soy sauce
- 2 cloves Garlic, minced
- 0.5 Cucumber, sliced
- 0.5 cup Carrots, shredded
- 4 Radishes, thinly sliced
- 3 tablespoons No salt added mayonnaise
- 0.25 cup Fresh cilantro
- 1 Jalapeño, sliced (optional)
- 0.25 teaspoon Black pepper
Directions
Step 1
In a medium saucepan, add chicken breasts and pour the low sodium chicken broth over them. Bring to a simmer over medium heat and cook for approximately 10-12 minutes or until fully cooked and tender.
Step 2
Remove chicken from broth and allow it to cool slightly. Shred chicken using two forks and set aside.
Step 3
In a small bowl, combine rice vinegar, honey, low sodium soy sauce, minced garlic, and black pepper. Stir well to create a marinade.
Step 4
Toss the shredded chicken with half of the marinade and let sit for at least 10 minutes to absorb flavors.
Step 5
While the chicken is marinating, slice the baguette into four equal portions. Then, slice each portion lengthwise to open, but not fully separate.
Step 6
Spread a thin layer of no salt added mayonnaise on the inside of each baguette piece.
Step 7
Divide the marinated shredded chicken evenly among the baguette pieces, layering it on the bottom half.
Step 8
Top the chicken with sliced cucumber, shredded carrots, radishes, fresh cilantro, and sliced jalapeño if using.
Step 9
Drizzle remaining marinade over the vegetables for added flavor.
Step 10
Close the sandwiches, gently pressing down, and serve immediately.
Nutrition Facts
| Serving size | (1331.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1530.8 |
| Total Fat 41.9g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 220.6mg | 0% |
| Sodium 3560.7mg | 0% |
| Total Carbohydrate 193.2g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 36.1g | |
| Protein 98.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 277.5mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 2782.4mg | 0% |
Source of Calories