Vietnamese Grilled Chicken Sandwiches
In this recipe, you'll create flavorful Asian-inspired chicken banh mi sandwiches with pickled carrots and a deliciously tangy dressing. The combination of tender chicken, crunchy vegetables, and zesty flavors makes this a perfect meal for a quick and satisfying lunch or dinner.
— Constant Cookbook
Ingredients
- 2 carrots, peeled and julienned
- 1/4 small red onion, thinly sliced
- 1/2 cup rice vinegar
- 1/2 cup water
- 1 Tbs. sugar
- 1 tsp. kosher salt
- 2 boneless, skinless chicken breast halves, pounded to
- 1/3-inch thickness
- 1 1/2 tsp. Chinese five spice powder
- 3 Tbs. vegetable oil
- 1 Tbs. fresh lime juice
- 2 tsp. soy sauce
- 2 tsp. sugar
- 1 tsp. fish sauce
- 4 deli rolls, split in half lengthwise
- 2 radishes, thinly sliced
- 1/4 cucumber, peeled and thinly sliced lengthwise
- 1/2 jalapeño, thinly sliced crosswise
- 1/4 cup fresh cilantro sprigs
Instructions
- To make the pickled carrots, in a heatproof bowl, combine the carrots and onion. In a small saucepan over high heat, bring the vinegar, water, sugar and salt to a boil. Pour over the carrot mixture and let stand for 15 minutes. Drain before using. You will need 1 cup of the carrots for the sandwiches. Refrigerate the rest for another use; they will keep for up to 3 weeks.
- Sprinkle the chicken breasts with the five spice powder. Let stand for 15 minutes.
- Preheat an electric panini press on the “sear” setting. Coat the chicken breasts on both sides with 1 Tbs. of the oil. Place on the panini press, close the lid and cook for 5 minutes. Transfer to a cutting board and cut each breast in half crosswise. Adjust the press to the “panini” setting.
- Meanwhile, in a small bowl, combine the remaining 2 Tbs. oil, the lime juice, soy sauce, sugar and fish sauce. Brush the cut sides of the rolls with the mixture. Place 1 chicken piece on the bottom half of each roll. Layer the pickled carrots, radishes, cucumber and jalapeño on top, then cover with the top half of the rolls.
- Place 2 sandwiches on the panini press and close the lid. Cook until the bread is crisp, about 2 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining 2 sandwiches. Tuck the cilantro sprigs inside the sandwiches, cut in half and serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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