Asian Style Ham Baguette

A banh-mi-inspired baguette — cooked ham layered with quick-pickled carrot and cucumber, fresh coriander and chilli, and a savoury, garlicky mayo. Crunchy, fresh, savoury and bright, all in a crisp baguette.

Why this works

• Quick-pickled vegetables bring the sharp, crunchy acidity that defines a banh mi and cuts the richness of the ham and mayo.
• A crisp, airy baguette — crunchy crust, soft inside — is the essential vehicle.
• Fresh coriander and chilli lift the whole sandwich with herby heat.

Ingredient notes and swaps

• Cooked ham — good quality, sliced; roast pork or pâté are classic banh-mi alternatives.
• Carrot and cucumber, or mooli — quick-pickled in rice vinegar with a little sugar.
• Baguette — a light, crusty one, warmed briefly to crisp the crust.
• Mayonnaise — loosened with a little soy or sriracha for savoury depth.
• Fresh coriander and red chilli — for that bright, fresh finish.

Asian Style Ham Baguette

Favourite Favourited

We love these sandwiches with ham, but you can use leftover cooked chicken instead, if desired

Print Recipe Pin Recipe Start Cooking

Prep Time 19 minutes mins

Cook Time 15 minutes mins

Total Time 34 minutes mins

Servings: 2 people

Course: Lunch

Cuisine: Asian

Calories: 380

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 Carrot, peeled and cut into thin strips
• 3 Spring Onions, trimmed and cut into thin strips
• 0.5 Cucumber, deseeded and cut into thin strips
• Small Red Chilli, deseeded and finely chopped
• 1 Garlic Clove, crushed
• 2 Tbsp Caster Sugar
• 2 Tbsp Rice Wine Vinegar
• 8 Slices of Ham
• 4 Baguettes
• 4 Tbsp Mayonnaise
• 25g Coriander, leaves picked and chopped roughly
• Sea Salt & Freshly Ground Black Pepper

Method

 

1. Mix together the Carrot, Spring Onion, Cucumber, Coriander, Chilli, Garlic, Sugar, Rice Wine Vinegar and a pinch of Sea Salt.
2. Leave to marinade for 10-15 minutes
3. Cut the ends of the Baguettes and slice each one lengthways
4. Spread each with 1 Tbsp Mayonnaise
5. Add 2 slices of Ham to the base of each baguette
6. Top with the Vegetable and Coriander mixture

Nutrition

Calories: 380kcalCarbohydrates: 40gProtein: 4gFat: 23gSaturated Fat: 4gSodium: 270mgFiber: 4gSugar: 25g

Notes

If you don't have time to marinate the vegetables, you can serve immediately. If you prefer, warm the baguettes in the oven, or griddle them for 1-2 minutes cut-side down, before adding the fillings. You can also vary the filling here: leftover cooked chicken or firm tofu would make excellent alternatives.

Tried this recipe?

Let us know how it was!

Tips for success

• Pickle the vegetables at least twenty minutes ahead — longer is better.
• Warm the baguette to crisp it, then let it cool slightly so it does not steam the fillings.
• Do not overfill — a banh mi is about balance, not bulk.
• Drain the pickles well so the bread stays crisp.

Make ahead, storage and reheating

• Make ahead — the pickles keep for a week and the mayo a few days.
• Assembly — build just before eating so the bread stays crisp.
• Batch the pickles — brilliant to have on hand for quick sandwiches.

What to serve it with

• On its own for a fresh, satisfying lunch.
• With a bowl of pho or a light Asian slaw alongside.

FAQ

What is banh mi? A Vietnamese baguette sandwich — a legacy of French bread meeting Vietnamese flavours.

Can I use other proteins? Absolutely — roast pork, chicken, meatballs or crisp tofu all work beautifully.

How do I stop it going soggy? Drain the pickles well, warm and cool the bread, and assemble at the last minute.

Try these next

Build big flavour from a well-stocked store cupboard

Pork Burger with Spicy Apple Chutney & ColeslawServes 2 · Prep 22m · Cook 48mAvocado and Chorizo ToastServes 2 · Prep 10m · Cook 17m