Not too long ago, a thought occurred to me while I was eating cold, leftover Kung Pao Chicken for breakfast. Yes, breakfast. (You know you've done it too). The flavors were still great but it wasn't substantial enough for a meal since the rice had dried out. So, I spooned it onto a baguette, topped it with some mayo, cilantro and cucumber et voila! A homemade version of Vietnamese Bánh Mì without all the daunting hassle of the original. This Kung Pao Bánh Mì has all the flavor of the classic Chinese take out dish, but it's served anew on a crunchy light fresh delectable vessel.
*Bánh Mì means baguette and was introduced to the Vietnamese culture by the French during its Colonial Period.
Kung Pao Bánh Mì
1 Mini baguette, sliced laterally
3/4 C. Leftover Kung Pao Chicken
Salt & Pepper
Preheat the oven to 350.
Spread a thin layer of mayonnaise on both sides of your baguette. Spoon the Kung Pao Chicken onto the bread. Pop the open-faced sandwich onto a baking sheet and into the oven. Allow it to just warm through, about 8 minutes. Remove from the oven and top with cold cucumber ribbons and fresh cilantro. Sprinkle with salt and pepper to finish. Place the top of the baguette on the laden bottom slice and enjoy!