There is this restaurant here in Georgia called Atlanta Bread Company – it’s super similar to Panera but way better (at least I think so). Well there is this sandwich they make, a Salmon Banh Mi, that I am absolutely obsessed with!
I get it every single time Seth and I go there and can’t stop thinking the whole time about how crazy delicious it is. It has this perfect balance of flavors – crisp freshness from the lettuce, cilantro, and cucumbers, tang from the pickled carrots, and sweet creamy from the sweet chili aioli.. And then there’s the Salmon which adds that meaty protein and gives the sandwich even more amazing flavor. Top it off with Ciabatta, the best bread in the world, and you have a winner!
Overall it is just awesome.
Let me just give you an example of my level of obsessedness here: Seth and I went to Atlanta Bread with some friends two weeks ago after church and I got this sandwich, then I recreated it for dinner last night, then we went to Atlanta bread again today after church and I got the sandwich again, and I am sitting here craving it so bad right now even though I just ate it two hours ago.
See what I mean?
You’ll understand when you taste it.
And maybe you will become addicted like me.
Now that I have a delicious home made version of this sandwich, it will definitely be going into our repeat meals list…and I can have it whenever I want ;).
So there are a few things you should know before you make this delicious, perfect, heavenly Banh Mi:
1. It’s a bit messy, but totally worth it.
2. For the sweet chili ailoi, feel free to make your own sweet chili sauce. That would make this sandwich even better. I used a bottled kind just to simplify the recipe. I did, however, make my own mayonnaise using Natalie’s recipe over at Tastes Lovely. Now that I would definitely recommend. It is SO crazy easy and tastes a billion times better than mayo you would get at the store.
3. I would try and buy skinless salmon for this recipe. My grocery store didn’t have skinless, so we removed the skin before cooking. I wouldn’t advise cooking the salmon with the skin on and then flaking it off for the sandwich, because then you will have little salmon pieces droppin’ all over the place while you are eating. It’s better if you stick it in there in one piece.
You need to try this sandwich!!!Print
Salmon Banh Mi
- Prep Time: 1 hour 20 mins
- Cook Time: 10 mins
- Total Time: 1 hour 30 mins
- Yield: 2 sandwiches 1x
- 2 Ciabatta bread rolls
- 2 skinless salmon fillets (if you can’t find skinless, carefully remove the skin before cooking using a sharp knife
- 3 carrots, julienned or cut into thin matchsticks
- 1 hot house cucumber, ribboned into thin slices using a vegetable peeler
- 1 cup rice vinegar
- 1/4 cup sugar
- 1 pinch red pepper flakes
- 4 tablespoons mayonnaise
- 2 tablespoons sweet chili sauce
- Romaine lettuce
- Cilantro, chopped
- Start by pickling your carrots
- Chop/julienne the carrots and set aside
- Bring the vinegar, sugar, and pepper flakes to boil in a small pot
- Boil until the sugar is dissolved – it shouldn’t take longer than 30 seconds
- Add the carrots to a container – I used a mason jar
- Pour the pickling liquid into the jar so it covers all the carrots
- Let the carrots pickle for at least an hour
- Prep the rest of the toppings
- For the cucumber: using a vegetable peeler, peel the first few layers of cucumber off and discard since they will be mostly skin. Peel the cucumber into thin ribbons, stopping when you get to the seeds. Turn over and repeat with the other side
- Chop your cilantro
- For the sweet chili aioli, stir together your mayo, sweet chili sauce, and a few pinches of salt in a small bowl
- When the carrots are done pickling, heat a grill pan over medium high heat with some coconut oil (or olive oil)
- Season your salmon with a little salt and pepper and sear on both sides until the fish is cooked through
- Lightly toast your Ciabatta rolls under the broiler in your oven
- To assemble the sandwich, spread a dollop of aioli onto the top and bottom of each roll, add a leaf or two of Romaine lettuce, the salmon, some of the pickled carrots, several ribbons of cucumber, and some cilantro
- Pop the top on and you’re ready to go!
Gluten free? Ditch the Ciabatta and use the Romaine as a lettuce wrap!
If you make this or any of my other recipes, make sure to Instagram it and hashtag #thegarlicdiaries!
Want more yummy sandwich recipes? Check these out: