Vietnamese Style Chicken Sandwich

Prep and Cook

Prep 10 minutes, cook 30 minutes


Serves 4


  • 8 slices Abbott’s Bakery® Farmhouse Wholemeal
  • 1/3 cup salt reduced soy sauce
  • 1 tsp honey
  • 4 skinless & boneless chicken thighs
  • 1 large carrot, julienned
  • 1 cup apple cider vinegar
  • 2 tbsp castor sugar
  • 1 cup finely shredded red cabbage
  • 1 cup finely shredded green cabbage
  • ½ bunch coriander, roughly chopped
  • 1 large handful thai basil leaves
  • 3 spring onions, cut into thin strips
  • Extra virgin olive oil
  • Juice of half a lime
  • 1 cucumber, finely sliced
  • 8 tsp Japanese mayonnaise
  • Sriracha sauce (optional)


  1. Whisk soy sauce and honey together in a bowl. Add chicken and leave to marinate in the refrigerator for at least an hour.
  2. Place vinegar and castor sugar in a saucepan over low heat and stir until sugar has dissolved. Remove from heat and set aside to cool to room temperature.
  3. Pour vinegar mixture over julienned carrots in a small bowl and let sit for at least an hour to pickle.
  4. In a large bowl combine cabbage, coriander, Thai basil, spring onions, lime juice and a tablespoon of extra virgin olive oil and toss to combine.
  5. Heat a splash of olive oil in a large frying pan on medium. Allow excess marinade to drip off the chicken before adding it to the pan. Cook for around 5 minutes one side, then turn chicken and add a tablespoon of leftover marinade to the pan and cook for a further 5 minutes.
  6. Remove chicken from the pan and let rest for a few minutes before slicing.
  7. Butter one side of each slice of bread, and spread roughly 2 teaspoons of mayonnaise to the ‘lid’ of each sandwich.
  8. To each sandwich add chicken, slaw, cucumber, carrot pickle/vinegar mixture and Sriracha to taste.