Sweet Chili Shrimp Banh Mi Sandos

Name: Sweet Chili Shrimp Banh Mi Sandos with Potato Wedges & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 4 ounce Shredded Carrots; 5 teaspoon Rice Wine Vinegar; 1 ounce Sweet Thai Chili Sauce; 10 ounce Shrimp; 4 tablespoon Spicy Mayo; 1 unit Mini Cucumber; 4 tablespoon Mayonnaise; 1 unit Crispy Fried Onions; 2 teaspoon Garlic Powder; 2 unit Demi-Baguette; 12 ounce Russet Potato; ¼ ounce Cilantro; ½ teaspoon (tsp) Sugar; 3 teaspoon (tsp) Cooking Oil

with Potato Wedges & Garlic Aioli

Recipe Development TeamPublished on October 09, 2025

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Tonight’s dinner features our spin on a Vietnamese banh mi sandwich. Garlicky seared dark meat chicken is glazed with a sweet chili sauce. It’s piled high with pickled carrots and cucumber plus crispy fried onions into toasty baguettes slathered with spicy mayo. It's served with golden-brown potato wedges, extra pickled veggies, and garlic aioli for dipping.

Tags:

Easy Prep

Allergens:

Shellfish

•Eggs

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

4 ounce

Shredded Carrots

5 teaspoon

Rice Wine Vinegar

1 ounce

Sweet Thai Chili Sauce

10 ounce

Shrimp

(Contains: Shellfish)

4 tablespoon

Spicy Mayo

(Contains: Eggs, Soy, Wheat)

1 unit

Mini Cucumber

4 tablespoon

Mayonnaise

(Contains: Eggs)

1 unit

Crispy Fried Onions

(Contains: Wheat)

2 teaspoon

Garlic Powder

2 unit

Demi-Baguette

(Contains: Soy, Wheat)

12 ounce

Russet Potato

¼ ounce

Cilantro

Not included in your delivery

½ teaspoon (tsp)

Sugar

3 teaspoon (tsp)

Cooking Oil

Nutrition Values

/ per serving

Calories1070 kcal

Fat50 g

Saturated Fat10 g

Carbohydrate103 g

Sugar28 g

Dietary Fiber5 g

Protein29 g

Cholesterol250 mg

Sodium2460 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Medium Bowl

•Large Pan

•Small Bowl

Instructions

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and halve cucumber lengthwise; thinly slice into half-moons. Cut potato into ½-inch-thick wedges. Roughly chop cilantro including tender stems.

In a medium microwave-safe bowl, combine carrots, cucumber, vinegar, ½ tsp sugar, and a pinch of salt (1 tsp sugar and a big pinch of salt for 4 servings). Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
Toss potato on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.

While potato roasts, open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with half the garlic powder, salt, and pepper. Cook, undisturbed, until browned on bottom, 3-4 minutes. Stir and continue to cook, stirring occasionally, until chicken is cooked through, 3-4 minutes more. Turn off heat; stir in chili sauce until chicken is coated.
In a small bowl, combine mayonnaise, remaining garlic powder, salt, and pepper.

Halve baguettes and toast until golden.
Drain off liquid from pickled veggies; stir in cilantro.
Spread cut sides of baguettes with as much spicy mayo as you like. Fill with chicken, about half the pickled veggies, and crispy fried onions.
Divide sandos, potato wedges, and remaining pickled veggies between plates. Serve with garlic aioli on the side.