Honey Garlic Chicken Meatball Banh Mi

Honey Garlic Chicken Meatball Banh Mi
  • Prep Time: 20
  • Total Time: 25
  • Servings: 4

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About this Recipe


1 Pkg Schneider’s Chicken Honey Garlic Meatballs
Hot Chili Mayo:
2/3 cup mayonnaise
2 green onions, finely chopped
1 tbsp hot chili sauce (such as sriracha)*
1 1/2 cups coarsely grated carrots
1 cups coarsely grated peeled daikon (Japanese white radish)
1 cup unseasoned rice vinegar
1/4 cup water
1/4 cup sugar
1 tsp coarse kosher salt
1 tbsp Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 bagu
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs


Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. **Can be made 1 day ahead. Cover and chill.

Toss the carrots, radish, vinegar, water and sugar into a small pot. Bring to a boil. Once the boiling remove all vegetables and liquid from the pot and place in a medium bowl and allow to cool.

Cook the meatballs as per the directions on the package.

Cut each baguette or baguette in half and then horizontally. Spread hot chili mayo over each 1/2. Arrange jalapeños, then cilantro, on bottom halves. Fill each sandwich with desired amount of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops and serve.


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