Banh-Mi Style Chicken Baguette
with Sriracha Mayo and Coriander Slaw | Serves 2
Banh-mi is a delicious sandwich originating from Vietnam. This take on banh-mi layers sriracha mayonnaise, coriander coleslaw and precooked chicken in a soft multigrain baguette, to create an extra special sandwich.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
64 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Sriracha Sauce
1 bunch(es)
Coriander
120 grams
Coleslaw Mix
1 pack(s)
Cooked British Chicken Slices
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the bread from the packaging and pop onto a baking tray. Bake until toasted and golden, 10-12 mins.
c) Meanwhile, in a small bowl, mix half the mayo with the sriracha (add less if you'd prefer things milder). Save the other half of the mayo for the coleslaw.
d) Roughly chop the coriander (stalks and all).
a) In a medium bowl, stir together the coriander, remaining mayo and the coleslaw mix. Season with salt and pepper to taste.
b) Once the baguette has baked, allow to cool for 5 mins, then slice in half lengthways.
c) Spread the sriracha mayo onto the base and lid of the baguette.
a) Lay the spicy coleslaw on the base of the baguette. TIP: If you have any coleslaw left over, enjoy it as a side salad if you'd like.
b) Lay the cooked chicken slices on top of the coleslaw.
c) Sandwich on the baguette lid, slice in half widthways and share between 2 plates.
Enjoy!
