Rotisserie Chicken Banh Mi

This Rotisserie Chicken Banh Mi is a vibrant twist on the classic Vietnamese sandwich, featuring tender shredded chicken marinated in soy sauce, fish sauce, garlic, and black pepper, layered with crisp pickled vegetables, fresh herbs, and creamy mayo on a toasted baguette.

Ingredients:
1 ½ cups shredded rotisserie chicken
1 tbsp soy sauce
1 tbsp fish sauce
1 garlic clove (minced)
½ tsp black pepper
1 tsp sugar (optional)
½ cup julienned carrots
½ cup julienned daikon radish (or cucumber)
¼ cup rice vinegar
1 tbsp sugar
¼ tsp salt
2 small French baguettes or sandwich rolls
Mayonnaise (or sriracha mayo)
Cucumber slices
Fresh cilantro
Jalapeño slices (optional)
Butter (optional, for toasting bread)

Instructions:
1: In a bowl, toss shredded chicken with soy sauce, fish sauce, minced garlic, black pepper, and sugar. Let marinate for 15–30 minutes, then cook in a pan for 2-3 minutes.
2: In a separate bowl, combine carrots and daikon with rice vinegar, sugar, and salt. Let pickle for at least 20 minutes, then drain.
3: Lightly butter and toast the baguettes until the outsides are crisp and golden.
4: Spread mayo on both sides of the baguette. Layer with marinated chicken, pickled vegetables, cucumber slices, cilantro, and jalapeño if using.
5: Close the sandwich, slice if desired, and serve immediately.