Summer Grilling

Grilled Pork Bánh Mì

with Red Cabbage & Scallion Slaw

40 MIN

+$1.45/serving 4 Servings

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with Chicken Breasts

From the Test Kitchen

Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! In this take on the beloved Vietnamese sandwich, toasted baguettes are piled high with sliced pork, crunchy marinated cucumbers, and spicy sambal mayo. A side of vibrant cabbage—tossed with grilled lime juice and honey for a bit of sweetness—perfectly balances the richness of the sandwiches.
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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
4 Small Baguettes
2 Persian Cucumbers
1 Tbsp Rice Vinegar
1 Lime
2 Scallions
1 lb Red Cabbage
1 Tbsp Sambal Oelek
¼ cup Mayonnaise
2 Tbsps Honey
¼ cup Hoisin Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the spicy mayo

Remove the honey from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Place in a bowl; add the vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the cabbage lengthwise, keeping the core intact. Place in a bowl; add the scallions. Drizzle with olive oil and season with salt and pepper; turn to coat. Halve the baguettes; drizzle with olive oil. Halve the lime crosswise; place in a bowl. Drizzle with olive oil and turn to coat. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

2 Grill the chicken

Pat the chicken dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill the chicken 6 to 7 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

3 Grill the vegetables & baguette

Meanwhile, place a piece of foil on the grill; place the seasoned cabbage on top of the foil. Grill 7 to 8 minutes per side, or until lightly charred. Grill the halved lime, cut side down, 4 to 5 minutes, or until lightly charred. Grill the seasoned scallions 2 to 3 minutes per side, or until softened and charred. Grill the halved baguettes 2 to 3 minutes per side, or until toasted. Transfer to a cutting board.

4 Make the slaw

In a large bowl, combine the honey (kneading the packet before opening), the juice of both grilled lime halves, and a drizzle of olive oil; season with salt and pepper. Thinly slice the grilled cabbage, discarding the core. Roughly chop the grilled scallions, discarding the root ends. Transfer to the bowl of dressing. Season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired.

5 Finish & serve your dish

Thinly slice the grilled chicken crosswise. Place in a bowl; add the hoisin sauce. Toss to coat. Assemble the sandwiches using the grilled baguettes, spicy mayo, dressed pork, and marinated cucumbers (discarding any liquid). Serve the bánh mì with the slaw on the side. Enjoy!