Low Sodium Classic Banh Mi Sandwich
Experience the vibrant flavors of Vietnam with this Low Sodium Classic Banh Mi Sandwich, a heart-healthy twist on the iconic street food. Crafted with marinated chicken or pork infused with low sodium soy sauce, rice vinegar, and sesame oil, this sandwich delivers bold, savory notes without excessive salt. Freshly pickled carrot and daikon radish bring a tangy crunch, while cucumber, cilantro, and jalapeño add refreshing and zesty layers. Light mayonnaise enhances the creamy texture, all tucked into a crisp baguette for the perfect bite. Ready in just 30 minutes, this low sodium banh mi is ideal for quick lunches or casual dinners, combining authentic taste with mindful eating.
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Recipe Information
Ingredients
- 1 large Baguette
- 0.5 pound Chicken breast or pork tenderloin
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 0.5 teaspoon Fresh ground black pepper
- 1 medium Carrot, julienned
- 0.5 cup Daikon radish, julienned
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 0.5 medium Cucumber, sliced into thin strips
- 0.25 cup Fresh cilantro leaves
- 1 small Jalapeño, thinly sliced
- 2 tablespoons Light mayonnaise
Instructions
Slice the baguette into four equal parts and then cut horizontally, being careful not to slice all the way through so that the two halves remain attached.
In a bowl, combine low sodium soy sauce, rice vinegar, sesame oil, minced garlic, and black pepper for the marinade. Add chicken or pork, turn to coat, and let sit for at least 15 minutes.
While the meat is marinating, prepare the pickled vegetables. In a small bowl, mix 0.25 cup rice vinegar with sugar until dissolved. Add julienned carrot and daikon radish, tossing to coat. Let sit for 10 minutes.
Preheat a grill pan or skillet over medium heat. Cook the marinated meat for about 5 minutes on each side, or until cooked through. Allow to rest for a few minutes before slicing thinly.
Spread a thin layer of light mayonnaise on the inside of each baguette segment.
Layer the sliced meat inside each baguette segment. Top with drained pickled carrot and daikon, cucumber slices, fresh cilantro leaves, and jalapeño slices.
Close the baguette, secure it with toothpicks if necessary, and serve immediately for optimal texture and freshness.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 3617 mg | 157% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 50.3 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 325 mg | 25% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2039 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
