Name: Grilled Chicken Banh Mi Sandwiches With Pickled Vegetables In A Mustard Vinaigrette
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 4
Ingredients: ¼ cup coconut milk; 2 Tbsp fresh ginger, sliced; 2 green onions, sliced; 2 cloves garlic, smashed; 2 Tbsp fresh lime juice; 1 Tbsp coarsely chopped fresh cilantro; 1 Tbsp honey; 1 Tbsp tamari or soy sauce; 1 Tbsp canola oil; 2 tsp fish sauce; 1 tsp Sriracha; 1 Tbsp yellow prepared mustard; 1 ½ lbs boneless skinless chicken breast; 2 Tbsp white vinegar; 2 tsp liquid honey; 1 large carrot, cut into matchstick pieces; ½ English cucumber, cut in half and sliced diagonally; 6 radishes, thinly sliced; 2 tsp yellow mustard seed; 1 pinch salt; ⅓ cup mayonnaise; 2 tsp Sriracha; 1 fresh baguette or 4 crusty sub rolls; 1 cup arugula or other mirco greens; ½ cup fresh cilantro leaves; ¼ cup mustard sprouts

Recipe developed by: Renée Kohlman from Sweetsugarbean

Grilled Chicken Banh Mi Sandwiches With Pickled Vegetables In A Mustard Vinaigrette

Fresh and tasty, this is a fantastic sandwich whether you are entertaining in the backyard, or taking the family on a picnic. Summer al fresco eating at its finest!

Yields4 ServingsPrep Time2 hrs 30 minsCook Time25 minsTotal Time2 hrs 55 minsDifficultyBeginner

Marinade

¼ cup coconut milk

2 Tbsp fresh ginger, sliced

2 green onions, sliced

2 cloves garlic, smashed

2 Tbsp fresh lime juice

1 Tbsp coarsely chopped fresh cilantro

1 Tbsp honey

1 Tbsp tamari or soy sauce

1 Tbsp canola oil

2 tsp fish sauce

1 tsp Sriracha

1 Tbsp yellow prepared mustard

1 ½ lbs boneless skinless chicken breast

Pickled Vegetables

2 Tbsp white vinegar

2 tsp liquid honey

1 large carrot, cut into matchstick pieces

½ English cucumber, cut in half and sliced diagonally

6 radishes, thinly sliced

2 tsp yellow mustard seed

1 pinch salt

⅓ cup mayonnaise

2 tsp Sriracha

1 fresh baguette or 4 crusty sub rolls

1 cup arugula or other mirco greens

½ cup fresh cilantro leaves

¼ cup mustard sprouts

For the marinade:

Combine all of the ingredients in the blender and process until smooth.

Place the chicken in a glass bowl or dish and pour the marinade over top.

Cover with plastic wrap and refrigerate for 2 hours or overnight.

Remove from the fridge 1 hour before grilling.

Preheat and grease the grill. Grill the chicken over medium heat until no longer pink inside, about 8 minutes, flipping once. To be sure the chicken is done, insert an instant read thermometer and it should read 165°F.

While the chicken is marinating, preparing the pickled vegetables:

Whisk together the vinegar and honey in a medium bowl. Toss in the vegetables and mustard seed. Stir to coat.

Cover and refrigerate for 2 hours. Drain off any excess liquid and toss with a pinch or two of salt.

To assemble the sandwiches:

Stir together the mayonnaise and Sriracha in a small bowl.

Once the chicken has been grilled and cooled, slice it on the bias.

Spread the Sriracha mayonnaise on both sides of the baguette or crusty rolls.

Top with the sliced chicken, pickled vegetables, greens, cilantro and mustard sprouts.

Top with the other half of the bread and wrap well.

Substitutions

Can use boneless skinless chicken thighs or turkey breast instead of the chicken breast. Adjust the grilling times accordingly.

Nutrition Facts

Serving Size 1 sandwich

Servings 4

Amount Per Serving
Calories 752

% Daily Value *
Total Fat 25g39%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 164mg55%
Sodium 1298mg55%
Total Carbohydrate 66g22%
Dietary Fiber 10g40%
Sugars 18g
Protein 70g140%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryMain DishesTags#mustardseeds, #mustardsprouts, #yellowpreparedmustard

Ingredients