Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chicken Banh Mi Sliders

Servings: 4 to 6

Rotisserie chicken and liverwurst from the deli are the secrets to this speedy spin on one of the world’s great sandwiches. In this version, buttery brioche slider buns replace the traditional baguette, but otherwise, it strikes all of the sweet, sour, and spicy notes that make Vietnamese-style dishes sing. The sandwich would also be delicious with country pâté, if you happen to have some on hand.


  • 1/3 cup white vinegar
  • 1/4 cup plus a pinch granulated sugar
  • Kosher salt
  • 2 cups shredded carrots (from 3 medium)
  • 1/2 cup mayonnaise
  • 2 Tbs. Sriracha
  • 2 tsp. fresh lime juice
  • 12 slider buns, preferably potato or brioche
  • 12 thin slices liverwurst (optional)
  • 2 cooked chicken breast halves (if using rotisserie chicken, remove the skin), thinly sliced
  • 1-1/2  cups thinly sliced cucumber (from 1/3 cucumber)
  • 1/2 cup fresh cilantro leaves


  • Position a rack about 4 inches from the broiler, and heat the broiler on high.
  • In a medium bowl, combine the vinegar, ¼ cup of the sugar, and ¼ tsp. salt; stir until the sugar dissolves. Add the carrots, and toss well; set aside for 20 minutes, stirring occasionally.
  • Meanwhile, in a small bowl, combine the mayonnaise, Sriracha, lime juice, and a pinch of sugar.
  • Slice the buns and arrange cut side up on a broiler pan. Broil until lightly toasted, about 30 seconds. Spread the Sriracha mayonnaise over the tops and bottoms of the buns. Divide the liverwurst, if using, among the bun bottoms. Top with the chicken, drained carrots, cucumber, cilantro, and bun tops, and serve.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial