Sheet Pan Nachos Are The Easiest Dinner Ever!
Sheet pan nachos for the win! No, seriously, these nachos come together in minutes and pack so much flavor you’ll wonder why you never thought to make them before!
The inspiration for these is a traditional banh mi sandwich, which if you’ve never had one, please look into changing that asap.
Crispy tortilla chips are topped with Asian pork sausage, kimchi, carrots, radishes, fresh herbs, and served with an abundance of lime wedges. Straying from the classic, we topped our sheet pan nachos with a homemade sriracha mayonnaise, but chiles or jalapeños would be perfect for a kick of heat!
Our favorite way to serve banh mi sheet pan nachos? Plop the sheet pan in the center of the table and let your guests dig in, family-style!
What Is Banh Mi?
Bánh mì or banh mi translates from Vietnamese into “bread.” Generally speaking, it’s a sandwich, and it is freakin delicious! It’s a mix of cultures, with its roots intermingling between French and Vietnamese origins.
The basic run down of a Bánh mì sandwich: French baguette slathered with mayonnaise, butter, or paté, some variety of pork, fresh and pickled vegetables, lots of fresh herbs (basil and cilantro), and chiles or jalapeño for heat.
Yes, it’s as delicious as it sounds!
The vegetables typically include sliced cucumbers, pickled carrot, and daikon, but for the sake of these banh mi sheet pan nachos, we say use whatever fresh and pickled veggies you’ve got on hand!
Ingredients For Banh Mi Sheet Pan Nachos
For the pickled onions:
- Red onion
- Rice wine vinegar
- Kosher Salt
- Whole black peppercorns
For the spicy mayo:
- Fresh lime juice
For the nachos:
- Asian-inspired sausage (pork, chicken, or turkey)
- Extra virgin olive oil
- Sesame oil
- Tortilla chips
- Grated carrots
- Fresh cilantro
- Sesame seeds
- Lime wedges
Want to turn these banh mi ingredients into the classic sandwich? Check out this recipe, it’s stellar!
How To Make Sheet Pan Nachos
- Make the pickled red onions. Place red onion in a colander. Bring about water to a boil, then pour over onions to blanch. In a glass jar with lid, combine vinegar, salt, sugar, garlic, and black peppercorns. Place onions inside, put the lid on, and shake well. Refrigerate for 1 hour.
- Make homemade spicy mayo. Combine mayonnaise, sriracha, and lime juice in a small bowl, then whisk to combine.
- Cook pork sausage. Heat a large cast iron skillet over medium-high heat, then add sesame oil and olive oil. Remove sausage from casing, then add to hot pan and break up with a wooden spatula. Cook about 5-7 minutes, or until sausage is fully cooked through.
- Assemble the sheet pan nachos. Cover the bottom of a baking sheet with a layer of tortilla chips, then broil on high for about 2 minutes, just to warm up the chips. Top with cooked sausage, pickled red onions, grated carrots, sliced radish, kimchi, cilantro, scallions, and sesame seeds. Drizzle the entire pan with spicy mayo. Serve with lime wedges.
We think you will 100% go crazy over these deconstructed banh mi nachos and by the way these would make the most fabulous game day appetizer!! We’re already dreaming up other varieties of loaded nachos to make asap!
If you make these Banh Mi Sheet Pan Nachos, please let us know by leaving a review and rating below!
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For more Asian-inspired recipes, check out the following:
- Soy sauce eggs
- 10 minute spicy ramen noodles
- Spicy kani salad
- Asian stuffed peppers
- Ahi tuna poké bowls
Banh Mi Sheet Pan Nachos Recipe
To make pickled red onions
- ½ medium large red onion thinly sliced
- 1 cup rice wine vinegar
- ½ tsp Kosher salt
- ½ tsp granulated sugar
- 1 large garlic clove halved
- 1 tsp whole black peppercorns
For spicy mayo
- ¼ cup mayonnaise
- 1 Tbsp sriracha
- 1 Tbsp fresh lime juice
For the nachos
- 1 lb garlic-ginger sausage or other Asian flavored sausage
- extra virgin olive oil
- 1 tsp sesame oil
- Tortilla chips
- ½ cup grated carrots
- 5 radishes thinly sliced
- ¼ – ½ cup Kimchi finely chopped
- ½ cup fresh cilantro
- 2 scallions thinly sliced
- 1 Tbsp sesame seeds
- 2 limes cut into wedges
- chiles or jalapeños thinly sliced, optional
- Make pickled red onions. Place red onion in a colander in a sink. Bring about 4 cups of water to a rapid boil, then pour over onions to blanch.
- In a glass jar with lid, combine 1 cup vinegar, ½ tsp Kosher salt, ½ tsp sugar, halved garlic clove, and 1 tsp black peppercorns. Place blanched onions inside, put the lid on, then shake well. Refrigerate for 1 hour.
- Make the spicy mayo. Combine ¼ cup mayonnaise, 1 Tbsp sriracha, and 1 Tbsp lime juice in a small bowl, then whisk to combine. Set aside.
- Cook the sausage. Heat a large cast iron skillet over medium-high heat, then add 1 tsp sesame oil and 1 Tbsp olive oil. Remove sausage from casing, then add to hot pan and break up with a wooden spatula. Cook about 5-7 minutes, or until sausage is fully cooked through.
- Assemble the sheet pan nachos. Cover the bottom of a baking sheet with a layer of tortilla chips, then broil on high for about 2 minutes, just to warm up the chips. Top with cooked sausage, pickled red onions, grated carrots, sliced radish, kimchi, cilantro, scallions, and sesame seeds. Drizzle the entire pan with spicy mayo. Serve immediately with lime wedges and chiles or jalapeños, if using.
Let us know your thoughts!