Banh Mi Sandwich

Pickled Veggies:
1/2 cup water
2 Tablespoons rice vinegar
dash of salt
2 carrots , peeled and cut into matchsticks
1 cucumber, cut into matchsticks
1 small bunch radishes, cut into matchsticks
1 fresh jalapeño pepper sliced thinly

Chicken: (This can also be made with Rotisserie Chicken)▢2 boneless skinless chicken breasts
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

Sauce:

1/4 cup mayonnaise
1 teaspoon Sriracha hot sauce , more or less, to taste

Sandwich:

4 small French baguettes or crusty rolls, sliced lengthwise
1/2 bunch fresh cilantro

Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots, cucumber, radish and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.

Make the sauce: In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.

Cook the chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting. Skip if using Rotisserie Chicken. (See note about substituting Tofu for the Chicken, if desired.)

Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the sriracha mayo on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce on top of the chicken. Drain the veggies and add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!

NOTE: This can be also made with Tofu. Place the tofu in a shallow pan and pour the marinade on top. Let the tofu marinate for at least 15 minutes.

Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.

Tofu Marinade:

1 tablespoon olive oil
2 tablespoons tamari
Juice of ½ lime
½ teaspoon lime zest
1 garlic clove, minced
½ teaspoon minced fresh ginger
Freshly ground black pepper

Nutrition

Calories: 271kcalCarbohydrates: 34gProtein: 17gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 39mgSodium: 674mgPotassium: 508mgFiber: 3gSugar: 7gVitamin A: 5422IUVitamin C: 10mgCalcium: 72mgIron: 2mg



Source: Tastes Better From Scratch