This Chicken Meatball Banh Mi sandwich is a playful twist on the classic banh mi sandwich. Strips of chicken or pork are swapped for baked chicken meatballs and layered in a roll with pickled daikon and carrots, spicy mayo, cilantro, and jalapeños.
Course: Dinner, Lunch, Main Course
Keyword: asian, chicken, lunch, main course, meatballs, sandwich
In a mixing bowl add ground chicken, cilantro, scallions, garlic, ginger, fish sauce, sesame oil and kosher salt. Mix well to combine.
Using a 1-inch cookie scoop, scoop out the meatballs onto the baking sheet. Using wet hands form the meatballs into perfect balls.
Broil for 7-8 minutes under the broiler. The internal temperature should be at 165F using a meat thermometer.
Prep the Sandwich Toppings
Make the sriracha mayonnaise by mixing the mayo with sriracha. Slice the jalapeño, prep the cilantro by trimming some of the stem.
A few minutes before the meatballs are done, cut the rolls in half but not all the way, use the oven to toast the rolls on the bottom rack.
Assemble the Sandwiches
Add sriracha mayonnaise to both sides of the rolls. Then add the meatballs, top with pickled daikon and carrots, cilantro and jalapeños. Enjoy.
Store: Keep the leftover cooked meatballs in an airtight container and store in the fridge for up to 4 days.Freeze raw meatballs: Place the raw meatballs on a baking tray, then freeze until solid. Transfer them to an airtight container or ziplock bag and freeze for up to 2 months. They can be cooked from frozen but may need an extra few minutes in the oven.Freeze cooked meatballs: Place the meatballs in an airtight container or ziplock bag and freeze for up to 3 months. Let them thaw in the fridge overnight before reheating.Reheat: Heat the pre-cooked meatballs in the microwave, on the stovetop, or in a 350ºF oven until warmed through.