Banh-Mi Style Chicken Baguette
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Banh-Mi Style Chicken Baguette

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.

Allergens:
Cereals containing gluten
Sesame
Soya
Egg
Mustard

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.

Preparation Time5 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)1124 kJ
Energy (kcal)269 kcal
Fat11.2 g
of which saturates1.2 g
Carbohydrate20 g
of which sugars6.4 g
Protein22.1 g
Salt1.92 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Bowl
Spoon
Plate

Instructions

Warm the Bread
1

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).

Make the Coriander Slaw
2

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.

Build the Banh-Mi
3

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!

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