Vietnamese Sandwiches

Vietnamese Sandwiches

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

From EatingWell: May/June 1996
Yield: 4 sandwiches
Active Time: 30 minutes
Total Time: 30 minutes


  1. 1 clove garlic, crushed and peeled
  2. 1/2 teaspoon salt
  3. 1/4 cup distilled white vinegar
  4. 2 teaspoons sugar
  5. 1 1/2 cups grated carrots
  6. 1/3 cup thinly sliced white onion
  7. 1-2 tablespoons finely chopped fresh chiles, preferably red bird chiles
  8. 1 16- to 20-inch-long baguette
  9. 4 teaspoons reduced-fat mayonnaise
  10. 12 ounces cooked boneless skinless chicken breast, or pork tenderloin, thinly sliced
  11. 1 tablespoon lime juice
  12. 1/2 teaspoon five-spice powder
  13. 1/2 cup fresh cilantro leaves


  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 Per Serving: 353 calories; 6 g fat (1 g sat, 1 g mono); 74 mg cholesterol; 44 g carbohydrates; 36 g protein; 7 g fiber; 734 mg sodium; 389 mg potassium.

Nutrition Bonus: Vitamin A (142% daily value), Selenium (34% dv).

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 4 very lean meat