Bakery | Boulangerie | ACE Bakery | ACE Café and Bread Store

Grilled Chicken Banh Mi

with ACE® Ciabatta Piccola

Prep Time: 15 – 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Serves: 4

Pro Tip: This sandwich is an excellent use for leftover grilled chicken, steak, pork roast or even fish


  • 4 ACE Bakery® Ciabatta Piccola
  • 1 tbsp. Sriracha
  • 1/4 cup mayonnaise
  • 1 cup matchstick cut carrots
  • 1 cup boiling water
  • 1/2 cup rice wine vinegar
  • 1/4 cup sugar
  • 1/2 cup matchstick cut radish (or daikon)
  • 1/2 English cucumber, thinly sliced
  • 8 grilled chicken thighs (or 2 cups sliced, cooked chicken)
  • 1/4 cup fresh cilantro leaves


  1. Slice ACE® Ciabatta Piccola and spread sriracha over the bottom cut halves.
  2. In small bowl, mix together sriracha and mayonnaise until well combined. Set aside.
  3. In another bowl, combine boiling water, rice vinegar and sugar, stirring until the sugar is dissolved. Add carrots and radishes and toss to coat. (Can keep like this for up to 2 days)
  4. Arrange cucumber slices in an even layer over the sauced buns
  5. Divide chicken thighs over buns and top with pickled vegetables and cilantro

Optional Add Ins: This is a great way to use up leftover chicken, steak or fish