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

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.