Home » Recipes » Sandwiches and Wraps » Chicken Banh Mi Sliders

Chicken Banh Mi Sliders

By

Banh mi is a scrumptious Vietnamese sandwich that hits ALL flavors of the palate. This slider recipe piles grilled chicken, fresh veggies, and quick pickled veggies on slider rolls. The mayo, sriracha, cilantro, and jalapeno give it classic Asian food vibes!

low angle view of banh mi sandwiches on parchment paper background

What is banh mi?

Banh mi is a classic Vietnamese sandwich made with any meat or plant-based protein, fresh and pickled vegetables, mayo, sriracha, and jalapeno.

This gorgeous, vibrant, sandwich packs in the flavors of sweet, salty, spicy, sour, and savory, all in one neat little package.

It happens to be one of my all-time favorite sandwiches and makes perfect game-day grub!

My slider recipe resembles the Bao banh mi because the slider rolls are equally soft. They’re also much easier to acquire than the Asian steamed buns.

Don’t be surprised if you find yourself, and everyone else, mowing down more than one of these at a time!

What goes in a Banh Mi Sandwich?

  • bread (Bao, French baguette, or slider roll)
  • mayonnaise
  • seasoned meat or plant-based protein
  • pickled carrots and daikon
  • sliced cucumber
  • fresh cilantro
  • fresh jalapeño slices
  • Sriracha

side view view of banh mi sandwiches on parchment paper background

What bread is used in banh mi?

A crusty, French baguette or soft Bao buns are typical to a classic Vietnamese banh mi.

For this slider recipe, we’re using slider rolls for the function AND fashion!

They’re soft and pillowy, and available everywhere!

What is in banh mi seasoning (marinade)?

My slider recipe sandwich seasoning is a marinade consisting of garlic, fish sauce, lime juice, sugar, and soy sauce (see full recipe below). I like to use…

  • fresh garlic
  • fresh lime
  • fish sauce
  • reduced sodium soy sauce
  • sugar

What kind of meat is in banh mi?

Typically, chicken and pork are used. They can be grilled, or sauteed.

If you want a vegetarian or vegan version, fried tofu is downright delicious!

What are the pickled vegetables on a banh mi sandwich?

Quick Pickled Carrots And Daikon are a classic ingredient to any banh mi.

They’re simply a combo of shredded carrots and daikon radish briefly cooked in vinegar brine, cooled, and piled on the sandwich.

They’re the most delicious after sitting in the brine a few days, to deepen that sour, pickled flavor.

pickled carrots and daikon radish in glass jar on grey background with vegetable peeler

How to make Banh Mi

Step 1: Prep the meat by placing it in the quick marinade for 30 minutes.

Step 2: While the meat marinates, make quick pickled vegetables (it’s super quick and easy). I prefer to pickle the vegetables days, or even a few weeks, in advance.

Step 3: Cook the meat (grill or saute method). Allow it to cool slightly, then cut into thin slices.

Step 4: Assemble the sliders – spread mayo on slider rolls, distribute meat and vegetables evenly, top with fresh cilantro, pickled vegetables, sliced jalapeno, and sriracha.

* See full recipe below

The ingredient prep can and should be done somewhat in advance, but it’s not too involved, actually. It’s a collection of some simple steps that yield HUGE flavor!

4up image of bani mi sandwich ingredients being added

Tools needed for this slider recipe

How about the ‘Buddha bowl’ version of this Vietnamese sandwich?

Check out my Veggie Quinoa Banh Mi Bowl!

It’s a healthy, lower carb option for this Vietnamese sandwich, loaded with fresh vegetables and quinoa.

Pack it into your weekday lunches, or devour it for any weeknight dinner!

Looking for more easy party food recipes?

Hot Spinach Artichoke Dip in a bread bowl

Garlicky Oven Roasted Mushrooms

Rotisserie Chicken Teriyaki Lettuce Cups (Asian)

Black Bean Corn Avocado Salsa (Mexican)

Easy Marinated Mushrooms (Italian)

(top) low angle view of banh mi sandwiches on parchment paper background (center) title text (bottom) open face top view of sliders
close up banh mi sandwich slider
Print REcipe
5 from 14 votes

Chicken Banh Mi Sliders

Banh mi is a scrumptious Vietnamese sandwich that hits ALL flavors of the palate. This slider recipe piles fresh veggies, quick pickled veggies, and grilled chicken on soft rolls. The mayo, sriracha, cilantro, and jalapeno give it classic banh mi vibes!
Course Appetizer, Lunch, Main Course
Cuisine Asian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 9 4oz Sliders
Calories 202kcal
Author Traci

Ingredients

For the chicken marinade:

  • 4 cloves Garlic minced
  • 1 Tbsp Fish Sauce
  • 1 Lime zested and juiced
  • 1 Tbsp Sugar
  • 1 Tbsp Reduced Sodium Soy Sauce
  • 1 lb Chicken Breast patted dry with paper towel

For the sandwich:

  • 9 Slider Rolls or crispy French rolls
  • 1/4 cup Mayonnaise or as needed
  • 2 cups Pickled Carrots and Daikon
  • 1/2 large English Cucumber thinly sliced
  • 1/2 cup Fresh Cilantro loosely packed
  • 1 Jalapeño Pepper thinly sliced
  • 1 Tbsp Sriracha sauce or as needed

Instructions

For the marinade

  • Prepare marinade by whisking together GARLIC, FISH SAUCE, LIME JUICE, SUGAR, and SOY SAUCE; pour over CHICKEN BREAST; cover and allow to marinate 30 minutes minimum, up to 8 hours.
    NOTE: While the meat is marinating, you can make the quick pickled veggies if you don't already have them made.

How to grill the chicken breast

  • Preheat the grill to medium. Clean the grill surface and brush with oil.
    Place chicken breasts in the center of the hot grill, close the lid, and set a timer for 3-5 minutes, or until chicken easily releases from the grill and shows well-defined grill marks.
    Next, turn the outside grill burners to MEDIUM and center grill burner to OFF. This is known as MOM = medium-off-medium, which creates indirect heat under the chicken and allows it to bake like it's in an oven.
    Open the grill lid and flip chicken breasts over, keeping them in the center of the grill. Then cllose the grill lid and continue cooking until chicken reaches an internal temperature of 165°.
    NOTE: Because grill performance varies, cooking times will also vary, so you'll need to monitor the temperature with a meat thermometer and use that as your guide.

How to cook the chicken breast on the stove

  • Preheat a 10" skillet on medium-high with a neutral flavored oil (such as AVOCADO OIL or CANOLA OIL).
    Place chicken breasts into hot skillet and allow to cook on one side until they release from the skillet surface.
    Turn them over and continue cooking until they reach an internal temperature of 165°.

Once chicken breasts are done

  • Remove chicken breasts from heat and place a foil tent over them.
    Allow them to rest a few minutes (this helps keep the juices intact).
    Slice into thin strips to prep them for the banh mi sandwiches.

Assemble the banh mi sandwiches

  • To assemble sliders, spread mayo on both sides of slider rolls; then distribute each prepped ingredient over bottom halves in order starting with CHICKEN, PICKLED VEGETABLES, CUCUMBER, CILANTRO, and JALAPEÑOS; drizzle Sriracha if desired; serve warm.

RECIPE NOTES

Yield: 9 Banh mi sandwich sliders
Serving size: 1 4-oz r
Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition Facts
Chicken Banh Mi Sliders
Amount Per Serving (1 4 oz slider)
Calories 202 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 35mg12%
Sodium 354mg15%
Potassium 234mg7%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 5g6%
Protein 14g28%
Vitamin A 110IU2%
Vitamin C 6.8mg8%
Calcium 35mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tag me!Mention @thekitchengirl or tag #thekitchengirl
(top) low angle view of banh mi sandwiches on parchment paper background (bottom) title text
The Kitchen Girl
Follow TKG
Latest posts by The Kitchen Girl (see all)

Comments

  2. Beth Neels says

    5 stars
    I made these for dinner last night and just love the flavors of the fresh AND pickled veggies! Adds such a great balance to the flavors!

    Reply

  3. Dahn says

    5 stars
    The pickled vegetables are my favorite part of a Banh Mi sandwich. You can’t put enough of them in for me. this looks fabulous.

    Reply

  4. Liz says

    I was looking for small sandwich recipes to make for a party and this one is perfect! Such great flavors!

    Reply

  5. Jessica Formicola says

    5 stars
    I’ve never tried banh mi, but man does it look good! I can’t wait to try this recipe!

    Reply

  6. Danielle says

    5 stars
    Love this idea Traci!! Banh mi is my favorite kind of sandwich. We have plenty of access to all sorts of sandwich shops, but it’s fun to make them at home too.

    Reply

    • Traci Antonovich says

      Thanks Danielle! I lovvvvve my local banh mi shop and I think it’s safe to say it’s my favorite sandwich too. That’s why I’m turning them into bowls and sliders LOL 😉

  7. Shashi at SavorySpin says

    5 stars
    I couldn’t agree more – these sure are “easy, fun, colorful, daaaamn tasty!!!”
    I’ve seen banh mi sandwiches all around the interwebs but wasn’t quite sure what they entailed so thanks so much for the clarification, Tracy!

    Reply

  12. Lisa Bryan says

    5 stars
    Sliders are the best for their bite sized size (though let’s be honest, who ever stops at one??). Especially with all the flavors in these ones. 😉

    Reply

  16. Caroline says

    5 stars
    I’m a big fan of banh mi sandwiches and have made a few variations on the theme myself. These look delicious. Agree you can’t miss out the pickled veg, and cilantro for that added freshness.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Affiliate Program

The Kitchen Girl is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to amazon.com and affiliated sites at no cost to readers.