Grilled Chicken Banh Mi

Grilled Chicken Banh Mi

This Banh Mi sandwich is pretty close to being what I grew up on with a few exceptions: I added a Sriracha mayo, I used grilled chicken vs pork and for the bread I swapped out the French baguette for La Brea’s Reserve Sourdough Demi-Baguette.

I prefer the sourdough because it adds a subtle tart bite against the pickled veggies and the sweetly flavored-beef. Of course like all La Brea’s bread I love the moist interior and hearty crust—the two key elements that really texturally stand-out against the crunch of the veggies.

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