Grilled Chicken Bánh Mì

The classic Vietnamese sandwich has lots of variations, but our favorites, like this one inspired by the bánh mì at Lynda Sandwich in Westminster, California, combine a generous pile of fresh herbs and vegetables with a sauce that has plenty of personality.

INGREDIENTS

• 1 tablespoon reduced-sodium soy sauce 
• 2 tablespoons vegetable oil, divided 
• 2 tablespoons lime juice 
• 2 boned, skinned chicken breast halves (1 1/2 lbs. total) 
• 4 tablespoons hoisin sauce, divided 
• 1/2 teaspoon Chinese five-spice powder 
• 1/2 English cucumber, cut into 2-in. matchsticks 
• 1 red Fresno or red jalapeño chile, halved lengthwise and sliced 
• Cilantro, Thai basil, and mint leaves
• 1/4 cup mayonnaise 
• 1 medium carrot, cut into thin matchsticks 
• 1 tablespoon Thai or Vietnamese fish sauce 
• 4 sandwich rolls or 1 sweet baguette, cut into 4 equal lengths and split lengthwise 
• 4 ounces jicama, cut into matchsticks 

INSTRUCTIONS

1. Heat a grill to medium (350° to 450°). With a sharp knife, halve chicken pieces horizontally almost all the way through, then open up like a book. Put chicken in a bowl and add 2 tbsp. hoisin, the five-spice, soy sauce, and 1 tbsp. oil, tossing to coat.
2. Grill chicken, turning once, until cooked through, about 10 minutes. Let rest 10 minutes, then slice diagonally into wide chunks.
3. Mix remaining 2 tbsp. hoisin and 1 tbsp. oil, the lime juice, and fish sauce in a small bowl; set aside.
4. Spread the bottom of the cut side of each roll with 1 tbsp. mayo. Fill sandwiches with chicken. Top each with cucumber, carrot, jicama, chile slices, and herbs. Drizzle each sandwich with some of the reserved lime dressing (you may have some left over).