Sweet Soy Chicken and Mushroom Banh Mi with Pickled Veggies and Potato Wedges

This Vietnamese-inspired sandwich brings together tender chicken and umami-rich mushrooms caramelized in a sweet soy glaze. Nestled in a toasted baguette with tangy pickled vegetables and a kick of spicy mayo, every bite is a balance of savory, sweet and sour.

On the side, crispy oven-baked potato wedges and a simple green salad tossed in a tangy vinaigrette round out the meal. It’s a satisfying dinner that’s full of flavor and texture.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry produce. Cut potatoes into ½-inch wedges. Peel and grate carrot using the large holes of a box grater; place in a medium microwave-safe bowl. Halve cucumber lengthwise, then slice crosswise into ¼-inch half-moons. Chop cilantro. Slice mushrooms into ½-inch pieces.
2. Toss potato wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden and tender, 20-25 minutes.
3. While potatoes roast, add cucumber, rice vinegar, ½ teaspoon sugar and a pinch of salt to the bowl with carrot. Microwave until sugar dissolves, about 30 seconds. Stir in cilantro and set aside to pickle, stirring occasionally.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook until browned and slightly crispy, 5-7 minutes. Turn off heat, stir in sweet soy glaze until coated. Transfer to a bowl.
5. Halve baguettes and toast until golden. Drain pickling liquid from the veggies into a small bowl; whisk in mustard and a drizzle of oil. Season dressing with salt and pepper.
6. Spread cut sides of baguettes with spicy mayo. Fill with mushrooms and about half the pickled veggies. In a bowl, toss mixed greens with remaining pickled veggies and dressing. Serve sandwiches with potato wedges and salad, with extra spicy mayo for dipping.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken cutlets with tofu, pork or shrimp. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat mushrooms and chicken in a pan and toast the baguette before assembling.

Can I make the pickled veggies ahead of time?

Absolutely! The pickled veggies can be made up to 2 days in advance and stored in the refrigerator.