Banh Mi Sliders in CVap

banh mi sliders

Banh Mi Sliders are easy when you stage and hold them in CVap equipment. Staging can increase the speed of service without sacrificing quality! Most are familiar with the popular Vietnamese Banh Mi sandwich. Below is the Winston recipe for this popular sandwich. The popularity of ethnic food is on the rise. We’re seeing more and more examples of these on menus everywhere. The fact that consumers are more open to new flavors and cuisines represents some great opportunities for the restaurant industry.

RECIPE: Banh Mi Sliders

Unlike traditional Banh Mi, we use pork and chicken in our sandwich recipes. Whether you chose to use one or the other or both proteins, you cannot go wrong with this version of a Vietnamese classic.

½ pound ground pork
½ pound ground chicken
¼ cup finely chopped scallions
2 tablespoons finely chopped ginger
1 egg, lightly beaten
2 teaspoons chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 ½ teaspoon kosher salt

First, mix all the ingredients into a large bowl. Second, form the mixture into patties. Finally, refrigerate the patties until you are ready to stage them in CVap.

banh mi sliders

Advance Staging in CVap® Cook and Hold Oven

Banh Mi CVap Process

Preset a Cook and Hold unit to 165°F vapor/166°F air FOR 60 MINUTES and allow approximately 30 minutes to preheat.

  1. Remove patties from refrigerator, place in oven, and process for one hour and 35 minutes to reach a minimum temperature of 165°F.
  2. Patties can now be held and grilled or pan-seared for about one minute and 30 seconds and then served on French rolls with slaw (suggestion follows) or kimchi, or the patties can be quick-chilled and completed to order from a refrigerated state.

Either way, you choose to finish the patties, you have effectively eliminated over-cooking, and you are guaranteed a juicy, delicious Asian favorite in record time. Think of the possibilities for food truck production!

Slaw: we typically top our cooked Banh Mi sliders with a vibrant, crunchy combination of carrots, onions, cabbage, Sriracha, vinegar, and fresh cilantro.

Pork Loin-Pretzel Bun Sliders

Petzel bun baked in a CVap retherm oven

Each component of this sandwich is delicious on its own. We started with the pretzel buns, which provide the perfect framework for the other flavors. Pretzel dough adds something special to a sandwich, elevating our enjoyment of it. Is it the distinctive chew unique to pretzel dough? Is it the slightly crunchy exterior of the roll? Whatever the attraction is, you can’t deny that pretzel rolls add something very different to any sandwich. These sandwiches have been appearing on menus everywhere.

Mini Pretzel Buns in CVap®

We’ve been experimenting with sandwiches of all sorts. In this case, we experimented with creating a slider-sized version of a pretzel roll using a CVap oven. CVap technology is excellent at proofing and baking varieties of bread, buns, and rolls.




  • 1 Cup Milk
  • 2 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • 1 Envelope Rapid Rise Yeast
  • 2 Tsp Salt
  • 3 Cups All-Purpose Flour

Boiling Solution

  • 3 Quarts Water
  • 3/4 Cup Baking Soda

Egg Wash

  • 1 Egg
  • 1 Tsp Water
pretzel dough for sliders



Heat milk and butter to 105°F. The butter will not completely melt. Combine with yeast and brown sugar in a mixer bowl. Stir in salt and two cups flour and beat for three minutes. Gradually add enough of the remaining flour to make a soft dough. Mix on low for approximately 5-8 minutes to develop elasticity. Place in an oiled bowl. Cover the bowl. It will take approximately one hour for the dough to double in size.

  1. If using a CVap Cook and Hold Oven, program it to a Food Temperature setting of 130°F Vapor/350°F Air (legacy 130°F (Doneness) and a Food Texture setting of 10 (Browning)), with Constant Cook ON, and set the timer for 20 minutes. If using a CVap Retherm Oven, set it to Channel 7 and set the timer to 14 minutes.
  2. Combine boiling solution and bring to a boil. Punch dough down, divide into two equal portions, and roll into a log approximately 2″ in diameter. Cut each dough log into approximately 6-12 individual balls, dependent upon the size buns you desire. Form into tight rolls and boil all rolls for approximately two minutes. Next, use a slotted spoon to remove rolls from boiling water.
  3. Place rolls on parchment-lined baking sheets and brush with egg wash. Cut across each roll with very sharp knife. Place in oven and bake for recommended time based upon oven selected. Remove from oven and place on wire racks to cool.

This gave us the exact exterior color and texture we were seeking.
The interior had just the right chew without being too “doughy.”

Pork Loin Sliders

Ingredients (per slider)


Pork Loin Preparation

  1. Program a CVap Cook and Hold Oven to a Food Temperature setting of 135°F Vapor/135°F Air (legacy 135°F (Doneness) and a Food Texture setting of 0 (Browning)). Allow about 30 minutes for pre-heating.
  2. Arrange the pork loin on a parchment-lined sheet tray.
  3. Place the pork into the preheated oven.

It should take about an hour for the pork to reach 135°F, the minimum endpoint temperature.  Preparing the pork in this manner (staging) will save a great deal of time during the finishing process!

Apple-Cabbage Slaw



  • Sliced Granny Smith Apples
  • 1/2 head green cabbage (sliced)
  • 1/3 cup sugar
  • 1/4 cup cider vinegar.

Combine slaw ingredients. If you want a creamier slaw, mix in one or two tablespoons of mayonnaise. Adjust seasoning to taste, and add salt and pepper if desired. For more acidity, add a squirt of fresh lemon juice.

Pretzel slider bun with pulled pork loin and slaw

To learn more about staging and the possibilities it can bring to your kitchen and speed of service, download the FREE eBook: