Spicy Raisin and Chicken ‘Banh Mi’ Sandwich

Submitted by: Alex Ong

This foodservice recipe for the "Bahn Mi" sandwich is superb!




    • 1 cup minced fresh gingerroot
    • 1 cup minced garlic
    • 2 cups California raisin juice concentrate
    • 1 cup chili powder
    • 1 cup vegetable oil
    • 1 cup sesame oil
    • Kosher salt; to taste
    • 10 pounds boneless, skinless chicken breast meat

    Raisin-Mustard Mayonnaise

    • 4 cups mayonnaise
    • 1 cup California raisin juice concentrate
    • 1/2 cup mustard powder*
    • Kosher salt; to taste
    • 1/2 cup fresh lemon juice



    Combine first seven ingredients to make marinade; add chicken breasts, turning to coat well. Let stand in refrigerator overmight.

    Raisin-Mustard Mayonnaise

    Combine all ingredients for Raisin-Mustard Mayonnaise and mix well. Cover tightly and store in refrigerator until needed.

    Pickled Raisins, Daikon and Carrots

    Combine sugar with rice vinegar and stir until sugar dissolves completely. Add daikon, carrots and raisins; mix together well and weight with clean plate to keep submerged in pickling liquid. Set aside until needed.

    To Serve

    Warm baguettes in medium oven, and cut in half lengthwise. Then, grill chicken until done (165°F); let stand 5 minutes. Slice and dice chicken breasts; mix with cilantro and Raisin-Mustard Mayonnaise, and season to taste with salt. Divide and spread chicken mixture onto bottom halves of baguettes; layer with Pickled Raisins, Daikon and Carrots; pickled jalapeno; and cucumber slices. Replace top half of baguettes; secure with skewers and slice crosswise into serving size pieces.

    Note: Colman’s mustard powder preferred.

    Nutrition Facts Per Serving

    Calories 940 (38% from fat); Total Fat 42g (sat 6g, mono 16g, poly 16g, trans 0g ); Cholesterol 135mg; Protein 52g; Carbohydrate 98g; (Dietary Fiber 6g; Sugars 69g; ); Iron 6mg; Sodium 550mg; Calcium 107mg; Potassium 1035mg

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