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Lemongrass Chicken Banh Mi Sandwich

This loaded chicken banh mi sandwich is no joke. Loaded with delicious grilled chicken, pickled vegetables, fresh herbs and a spicy siracha mayo makes this sandwich a perfect dish to serve on gamedays.

 

Ingredients

Ingredients
Servings:
Carrot & Daikon Topping
Carrot
julienned
Daikon Radish
julienned
tbsp
Sugar
tsp
Kosher Salt
tbsp
Rice Vinegar
tsp
Sesame Oil
Chicken
tbsp
Olive Oil
tbsp
Fish Sauce
tbsp
Oyster Sauce
tsp
Red Pepper Flakes
tsp
Sugar
Shallots
Garlic Clove
stalks
Fresh Lemongrass
tsp
Lime Zest
g
Boneless Chicken Breast
Sandwich
tbsp
Mayonnaise
tbsp
Sriracha Sauce
tbsp
Lime Juice
Baguette
cut in 4 pieces
Jalapeño
deseeded and sliced
Handful Fresh Coriander
Calories
per serving
695
Carbs
68
Protein
33
Fat
27

Instructions

Preparing In The Kitchen
    Carrot & Daikon Topping
  1. Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
  2. In a bowl, mix the carrots and daikon with sugar, salt, vinegar and sesame oil. Mix everything till evenly coated.
  3. Set aside and let it rest for minimum 1 hour. Stir occasionally.
    4. Chicken Breast
  4. In a food processor, add 2 tablespoons sesame oil, fish sauce, oyster sauce, red pepper flakes, sugar, shallots, garlic, lemon grass and lime zest.
  5. Process everything until you get a smooth paste. Mix the chicken Breast with the marinade and toss to coat. Cover it and transfer it to the fridge. Let it rest for minimum 2 hours.
  6. Heat up a skillet over medium high heat with 2 tablespoons oil. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
    7. Sandwich
  7. For the sauce, mix the mayonnaise with the siracha sauce and lime juice.
  8. Spread the Siracha mayo on each piece of bread.
  9. Fill it with the pickled carrots and daikon.
  10. Add the sliced chicken and top everything with jalapenos and fresh coriander.

Preparing In The Kitchen
    Carrot & Daikon Topping
  1. Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
  2. In a bowl, mix the carrots and daikon with sugar, salt, vinegar and sesame oil. Mix everything till evenly coated.
  3. Set aside and let it rest for minimum 1 hour. Stir occasionally.
    4. Chicken Breast
  4. In a food processor, add 2 tablespoons sesame oil, fish sauce, oyster sauce, red pepper flakes, sugar, shallots, garlic, lemon grass and lime zest.
  5. Process everything until you get a smooth paste. Mix the chicken Breast with the marinade and toss to coat. Cover it and transfer it to the fridge. Let it rest for minimum 2 hours.
  6. Heat up a skillet over medium high heat with 2 tablespoons oil. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
    7. Sandwich
  7. For the sauce, mix the mayonnaise with the siracha sauce and lime juice.
  8. Spread the Siracha mayo on each piece of bread.
  9. Fill it with the pickled carrots and daikon.
  10. Add the sliced chicken and top everything with jalapenos and fresh coriander.

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