Bahn mi sandwiches have to live in the MVP of all delicious sandwich combinations. Cilantro with crunchy pickled carrots & radish topped with juicy grilled chicken just melts in your mouth on a sandwich. Using King’s Hawaiian rolls these French roll sandos transform into soft pillow-y addictive sliders. Incorporate the cilantro into a creamy cabbage coleslaw and we got ourselves an appetizer!
These Vietnamese-style sandwiches are typically four components. A crunchy bread, crisp pickles, a juicy meat component, and cilantro. You may find these also with jalapeno slices to pack in some heat and pate to make the center juicier. Using a soft slider bun remove the signature crunch, so in order to add that crunch we need to sub in a new crunch. What better way than using cabbage? Let’s make a slaw!
To make this sandwich juicy and keep it from drying out, coleslaw does the trick! It’s the pate, it’s the mayo, and it’s the main condiment. This is a three component slider with grilled marinated chicken, fresh pickles, and a creamy coleslaw. Easy!
Once your coleslaw is mix, keep it refrigerated for at least 1 hour before assembling. We want the slaw to get really wet and juicy!
These Mini Mis are assembled with chicken thighs that are marinated in traditional Vietnamese flavors like fish sauce, soy, and lime zest. The mayo ties the recipe together ending up in a delicious bark on the chicken once it’s been grilled that is just bursting flavor.
Do chua is a traditional topping for bahn mi sandwiches that you can’t miss. It’s a simple pickle recipe with julienned or grated carrot and daikon radish. The combination of these crunchy root vegetables make for the perfect salty bite, just make sure to give it time to pickle. The recipe below says to give both the marinade and pickle two hours, but I know you can get away with just an hour. Trust me, it’s worth it!
Assemble your sliders on toasted buns starting with your chicken, then pickles, then slaw. Smash the top buns over the filling and lunch is served! These make for a great potluck or picnic idea. It’s something I would assemble for a backyard BBQ to serve my guests. Sliders are my go-to appetizer and I’m so excited to add this one to the catalog!
Mini Mis
Ingredients
- 1 pack slider buns (I used King's Hawaiian)
- 1.5 lbs. boneless skinless chicken thighs
- 3 garlic cloves, minced
- 2 tablespoons fish sauce
- 2 tablespoons mayo
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 lime, zested
For slaw:
- 4 cups store-bought coleslaw
- 1/3 cup mayo
- 1 cup cilantro, chopped
- 1 tablespoon soy sauce
- 1 lime, juiced
For pickles:
- 2 carrots, peeled and julienned
- 1 daikon radish, peeled and julienned
- 1/2 cup white vinegar
- 2 teaspoons sugar
- 2 teaspoon salt
Preparation
- Whisk together the garlic, fish sauce, mayo, soy sauce, worcestershire, honey, and lime zest in a bowl until smooth. Add the chicken and coat it in the marinade. Refrigerate for at least 2 hours.
- Toss the pickle ingredients together and mix until the salt and sugar are dissolved. Refrigerate until ready. They taste best after at least 2 hours.
- Preheat the oven to 400˚F and prepare a sheet tray with parchment paper.
- Arrange chicken on the sheet tray and bake for 25 - 30 minutes or until golden. Let it cool before chopping into slices.
- Meanwhile, make the slaw and prepare the slider buns. Arrange slider buns on a sheet tray to toast, cut side down. Bake for 8 - 10 minutes or until the tops and bottoms are crisp.
- Make the coleslaw in a bowl by combining all ingredients in a bowl.
- Assemble sliders with the sliced chicken thighs, then a spoonful of creamy coleslaw, and finish with a spoonful of pickles.
- Place the bun tops on top, a toothpick, and serve!