Low Sodium Classic Banh Mi Sandwich

Experience the bold flavors of a Vietnamese classic with this Low Sodium Banh Mi Sandwich recipe, a heart-conscious twist on the traditional favorite! Featuring tender marinated chicken or pork, fresh pickled vegetables, and fragrant herbs layered inside a crisp baguette, this recipe delivers all the signature tastes—without the extra salt. The low sodium soy sauce, rice vinegar, and sesame oil marinade highlights the savory depth, while the quick-pickled carrot and daikon bring a tangy crunch. Light mayonnaise and thinly sliced jalapeños add a creamy, spicy kick to round out every bite. Perfect for those looking to enjoy a wholesome, crowd-pleasing sandwich, this low sodium version is ready in just 30 minutes and makes for a satisfying lunch or dinner. Indulge in this vibrant, lightened-up take on a street food favorite that doesn’t compromise on flavor!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 large Baguette
• 0.5 pound Chicken breast or pork tenderloin
• 2 tablespoons Low sodium soy sauce
• 2 tablespoons Rice vinegar
• 1 teaspoon Sesame oil
• 2 cloves Garlic, minced
• 0.5 teaspoon Fresh ground black pepper
• 1 medium Carrot, julienned
• 0.5 cup Daikon radish, julienned
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 0.5 medium Cucumber, sliced into thin strips
• 0.25 cup Fresh cilantro leaves
• 1 small Jalapeño, thinly sliced
• 2 tablespoons Light mayonnaise

Directions

Step 1

Slice the baguette into four equal parts and then cut horizontally, being careful not to slice all the way through so that the two halves remain attached.

Step 2

In a bowl, combine low sodium soy sauce, rice vinegar, sesame oil, minced garlic, and black pepper for the marinade. Add chicken or pork, turn to coat, and let sit for at least 15 minutes.

Step 3

While the meat is marinating, prepare the pickled vegetables. In a small bowl, mix 0.25 cup rice vinegar with sugar until dissolved. Add julienned carrot and daikon radish, tossing to coat. Let sit for 10 minutes.

Step 4

Preheat a grill pan or skillet over medium heat. Cook the marinated meat for about 5 minutes on each side, or until cooked through. Allow to rest for a few minutes before slicing thinly.

Step 5

Spread a thin layer of light mayonnaise on the inside of each baguette segment.

Step 6

Layer the sliced meat inside each baguette segment. Top with drained pickled carrot and daikon, cucumber slices, fresh cilantro leaves, and jalapeño slices.

Step 7

Close the baguette, secure it with toothpicks if necessary, and serve immediately for optimal texture and freshness.

Nutrition Facts

Serving size	(1115.3g)

Amount per serving	% Daily Value*
Calories	1663.0

Total Fat 38.3g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 9.9g
Cholesterol 197.8mg	0%
Sodium 3617.3mg	0%
Total Carbohydrate 217.9g	0%
Dietary Fiber 13.3g	0%
Total Sugars 50.3g
Protein 111.5g	0%

Vitamin D 29.5IU	0%
Calcium 325.3mg	0%
Iron 17.3mg	0%
Potassium 2039.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.7%

Protein: 26.8%

Carbs: 52.4%