This easy Banh Mi sandwich is a flavorful, simplified take on the Vietnamese classic. It’s quick to prepare and delivers a satisfying combination of tangy pickled vegetables, fresh herbs, spicy mayo, and a savory turkey patty.
Easy Banh Mi
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Instead of strict resolutions, I aim for balance: mostly nutritious meals with room for treats. That 80/20 approach makes it easier to enjoy food while staying on track, and this Banh Mi fits right in. It combines bright pickled vegetables, fresh cilantro, sliced jalapeño, and creamy Sriracha mayonnaise for bold flavor without fuss.
The protein in this version is Shady Brook Farms Spinach & Kale Turkey Patties. They offer a convenient, lean option that cooks quickly and pairs well with the crisp pickles and spicy mayo for a hearty sandwich that feels both satisfying and lighter than many traditional sandwich fillings.
Shady Brook Farms Spinach & Kale Turkey Patties
Turkey products like these are an easy way to incorporate lean protein into meals. Shady Brook Farms and related brands emphasize family farm-raised poultry without growth-promoting antibiotics or added hormones. Their range includes several convenient options—ground turkey, meatballs, meatloaf, and prepared patties—that simplify weeknight cooking while supporting balanced eating habits.
Tips for making this Banh Mi sandwich
- Prepare the pickled vegetables in advance—ideally the night before—so they have time to develop tangy flavor. If short on time, allow at least a few hours in the fridge.
- Slice radishes, carrots, and onion very thin for the best texture. A mandoline is useful for even slices, and shredded carrots work well if you prefer.
- To reduce heat, remove seeds from the jalapeños before slicing, or omit them entirely.
- Grill the turkey patties on an outdoor grill or on the stovetop using a grill pan for nice sear marks and quick cooking.
- Cook turkey patties to an internal temperature of 165°F (74°C). An instant-read thermometer inserted into the thickest part of the patty ensures accuracy and food safety.
- If the patties need a little more cooking on the stovetop, add a splash of water and cover the pan briefly to steam them through without drying them out.
- Sriracha mayonnaise is often sold ready-made, but you can easily make your own by stirring Sriracha into mayonnaise a little at a time until you reach the desired heat level.
Frequently asked questions about making a Banh Mi
- Can I freeze the turkey patties? Yes—wrap them tightly and store in a freezer bag for later use.
- What if I don’t like spicy food? Remove jalapeño seeds or omit the jalapeños entirely. Use plain mayonnaise instead of Sriracha mayo, or add just a small amount of Sriracha to taste.
- What is a traditional banh mi? A banh mi is a Vietnamese sandwich influenced by French baguettes, typically filled with pickled vegetables, cilantro, chilies, cucumber, and a protein such as pork, chicken, or pâté.
- Is this an authentic banh mi? This recipe is inspired by traditional banh mi but uses a turkey patty and other simplified elements—it’s a tasty, approachable variation rather than a strict traditional version.
- Can banh mi be eaten cold? Yes, but this version is best served soon after cooking so the patties remain warm and juicy.
Make it a meal
Complement the sandwich with fresh, crunchy, or broth-based sides. A few ideas that pair well:
- Rainbow Asian Chicken Salad
- Crunchy Ramen Coleslaw
- Cabbage and Pork Meatball Soup
Easy Banh Mi Sandwich
Ingredients
Pickled Vegetables
- 1/2 cup white vinegar
- 1/2 cup rice vinegar
- 1 cup radishes, cleaned and thinly sliced
- 1 cup carrots, shredded
- 1/2 cup red onion, peeled and thinly sliced
- 1 jalapeño pepper, halved, seeds removed and sliced
- 1/3 cup granulated sugar (adjust 1/4–1/2 cup to taste)
- 1/2 teaspoon kosher salt
Banh Mi Sandwich
- Cooking spray
- 4 Shady Brook Farms Spinach & Kale Turkey Patties
- 1–2 jalapeños, sliced (optional)
- Fresh cilantro
- 4 tablespoons Sriracha mayonnaise
- 1 long baguette, cut into 4 pieces and sliced (you may need 2 baguettes depending on size)
Instructions
Pickled Vegetables
- In a small pan, heat the white and rice vinegars over medium until steaming and beginning to simmer (about 5 minutes). Do not boil. Remove from heat.
- Meanwhile, combine radishes, carrots, onion, and jalapeño in a bowl. Sprinkle with sugar and salt and toss to combine.
- Pour the warm vinegars over the vegetables, stir, cover, and refrigerate for at least 4 hours or overnight for best flavor.
Banh Mi Sandwich
- Spray a grill pan or outdoor grill with cooking spray and heat to medium-high.
- Place the turkey patties on the hot surface.
- Cook 6–7 minutes per side, turning once, until the internal temperature reaches 165°F (74°C). If needed, add a splash of water to the pan, cover briefly, and steam until done.
- Remove patties and let rest 3–5 minutes, then slice in half horizontally if desired.
- Slice the baguette so each piece has a top and bottom. Spread Sriracha mayo generously on the bottom half.
- Layer the patty halves on the bottom bun, top with plenty of pickled vegetables, extra jalapeño slices if you like heat, cilantro, and the top bun. Serve immediately.
If you try this recipe
I love hearing feedback and answering questions. If you make this sandwich, leave a comment and rating—your notes help others know what worked. If you share on social media, tag the creator to show how yours turned out.
More sandwich inspiration
- Cheesy Bodega Style Breakfast Sandwich
- Copycat Panera Napa Almond Chicken Salad Sandwich
- Day-After-Thanksgiving Sandwich
Follow the original blog for more recipes and inspiration.