Packed with bright, crunchy vegetables and shredded rotisserie chicken, this sandwich is rich with umami flavor and is an ideal no-cook meal. Our copycat of banh mi sandwiches found in Vietnamese delis, this recipe... makes two sandwiches, so it’s perfect for sharing on a hot summer night!
In a medium bowl, whisk together the vinegar, oil, sesame oil, chopped scallions, and salt. Add in the shredded cabbage, carrots, cucumber, and daikon. Taste for seasonings. Let sit for 10 minutes.
In a small bowl blend together the mayonnaise and chili paste. Cut open the ciabattas, and spread the chili mayonnaise onto the bread. Evenly divide the chicken between the sandwiches, then top with the cabbage salad, then a couple sprigs of cilantro. Serve.
This is a delicious way to use up leftover chicken. Cooked chicken will keep in the fridge for up to 3 days.