Spanish-Style Vietnamese Sandwich (Bánh Mì-Inspired Bocadillo)
A fresh, crunchy sandwich that blends Vietnamese bánh mì-style pickles and herbs with Spanish-inspired paprika chicken and olive oil. It is bright, savoury, and ideal for a light…
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Servings: 4 | Prep: 25 min | Cook: 15 min | Total: 40 min
Tags: Spanish-style, Vietnamese-inspired, chicken, fresh, lunch, quick pickle
Ingredients
- 500.0 g chicken thigh fillets (Boneless, skinless, cut into thin strips)
- 2.0 tsp smoked paprika (Use sweet smoked paprika for a Spanish-style flavour)
- 3.0 garlic (Finely grated cloves)
- 3.0 tbsp olive oil (Extra virgin if preferred)
- 2.0 tbsp soy sauce (For seasoning the chicken)
- 2.0 tbsp lime juice (Freshly squeezed)
- 150.0 g carrot (Julienned)
- 150.0 g cucumber (Julienned or cut into thin matchsticks)
- 100.0 ml rice vinegar (For quick pickling)
- 1.0 tbsp caster sugar (Helps balance the pickle)
- 1.0 tsp salt (Divided between pickle and chicken seasoning)
- 120.0 g mayonnaise (For spreading)
Instructions
- In a bowl, mix the chicken with smoked paprika, grated garlic, 1 tablespoon of olive oil, soy sauce, lime juice, half the salt, and black pepper, then leave it to marinate for 10 minutes at room temperature until the strips look evenly coated and fragrant.
- In a second bowl, combine the rice vinegar, caster sugar, and the remaining salt, stirring for 30 seconds over the vegetables until dissolved, then add the carrot and cucumber and leave them to pickle for 15 minutes until slightly softened but still crisp.
- Warm a frying pan over medium-high heat for 2 minutes, add the remaining olive oil, then cook the chicken for 8 to 10 minutes, stirring occasionally, until the edges are lightly charred, the pieces are cooked through, and the juices run clear.
- Reduce the heat to low for the final 1 minute and taste a small piece of chicken, adding an extra pinch of salt or a few drops of lime juice if needed so the filling tastes well seasoned and bright.
- Split the baguettes and warm them in the oven at medium heat for 3 to 4 minutes until the crust is lightly crisp and the inside is just soft enough to compress slightly when pressed.
- Spread mayonnaise evenly inside each warm baguette portion, then layer in the cooked chicken while it is still hot so the bread absorbs some of the savoury juices.
- Drain the pickled carrot and cucumber well, then pile them onto the sandwiches with the coriander, spring onions, and jalapeño, arranging the filling generously so each bite has crunch, herbs, and a little heat.
- Press the sandwiches together gently and rest them for 1 minute before serving, then slice if desired and serve immediately while the bread is crisp, the filling is warm, and the vegetables remain fresh and crunchy.
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