California Avocados are a cool and creamy complement to this spicy Vietnamese Banh Mi Chicken Sandwich with heat from jalapeños and sriracha mayo.
California Chicken Banh Mi Sandwich with Sriracha Mayo
Total Time: 10 min
Prep Time: |
Ingredients1/2 cup daikon radish, cut into matchsticks 1/2 cup carrots, cut into matchsticks 1 medium lemon, juiced Salt to taste 1 ripe, Fresh California Avocado, peeled, seeded and sliced 2 rotisserie chicken breasts, coarsely shredded 1/4 bunch cilantro, leaves only 1 (or more) jalapeños, sliced 1 large baguette, cut into 4 pieces 2 Tbsp. sriracha mayo 1 clove garlic, minced 1 tsp. sriracha 1/2 cup low fat mayonnaise 1 lemon juice
- Combine daikon radish, carrots, lemon juice, and salt in a medium bowl; set aside.
- Make sriracha mayo: mix together minced garlic, sriracha, mayonnaise, and lemon juice in a small bowl. Set aside 2 tablespoons sriracha mayo. Store remaining mayo in refrigerator for up to 1 week.
- Slice open baguettes; hollow out some of the doughy center. Assemble sandwiches by spreading ½ tablespoon mayo on the top inside of each baguette. Then layer avocado, chicken, daikon/carrot combination and cilantro. Enjoy!
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados