Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posted: July 23rd, 2013
You’ll never see an easier take on trendy Banh Mi sandwich
Better Homes & Gardens recently posted a slideshow of dinners you can make with rotisserie chicken. This one is a super-simple version of trendy Vietnamese Bahn Mi.

Better Homes & Gardens recently posted a slideshow of dinners you can make with rotisserie chicken. This one is a super-simple version of trendy Vietnamese Bahn Mi.

If you made it this far into this post, you are probably aware of this, but I wasn’t: Bahn Mi is a Vietnamese sandwich containing nearly any kind of meat or protein source topped with a spicy dressing on a baguette. There is a special kind of Vietnamese baguette, but a normal French one will work fine.
That’s why I got myself into Rotisserie Chicken Banh Mi, in the first place: Other Bahn Mi recipes can have you driving all over heck’s half acre trying to find, say, lemongrass or Thai peppers. It uses commonly available ingredients to give you a leg up onto the Bahn Mi bandwagon.
Sriracha is an Asian pepper sauce, available in any supermarket near the other hot sauces, or in the Asian ethnic sections. My husband goes through bottles of this stuff.
If you can find Thai peppers, great, but jalapeno will do. Vinegar, carrots, mayo and cucumbers are other mandatory sandwich fixings, as is cilantro.
What makes this a real cook-pleaser is that it’s made with rotisserie chicken. You can also make it with pork, ham, sardines or eggs as well, according to http://www.battleofthebanhmi.com, but it’s hard to beat hitting the deli for a cooked bird on your way home from work.

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