I didn ’ thyroxine freeze all of those sandwich rolls I made over the weekend. A few were destined for this very delightful purpose .
A few weeks ago, Frank made his own interpretation of Banh Mi sandwiches, and I knew properly away that they were something that had to be shared .
Though ours do not include the traditional pâté top, which is the way they are served in Vietnam, they have another exceed that, I must say, is truly out of this world. Sriracha Mayo .
Frank originated the Sriracha Mayo vogue in our family, and this stuff is so good that I am tempted to “ sample ” it by the spoon. He reports that he was inspired by the Sriracha May served at Good Stuff Eatery in DC ( where we used to dunk fries heavily seasoned with rosemary and salt into it ). It ’ s angstrom simple as 1 function Sriracha to 1 character Mayonnaise. What results is ample, creamy, hot, flavorful, and addictive .
The Sriracha Mayo would be great on a batch of things, but a great start is these Banh Mi dash sandwiches. The only other element that takes any time to make is this quick batch of pickles. Daikon radish plant and carrot are tossed in a mix of sugar, water, and rice vinegar. That radish radish has been patiently waiting to be pickled since it came in my CSA rescue final workweek .
And although these easy pickles can be used within an hour of making them, they good get better the longer they sit in the electric refrigerator .
The recipe below produced these three jars. We lone needed the little one for Banh Mi sandwiches this weekend ( I pile mine high with pickles ) .
The sandwiches are a assemble of cake after that. This one under became lunch 5 seconds after this video was taken .
Although, I might have drizzled it with another round of that mayonnaise .
Print Recipe
No ratings however
Chicken Banh Mi Sandwich with Sriracha Mayonnaise
Prep Time
20
mins
Total Time
20
mins
Servings:
4
Ingredients
- 3 cups ardent water
- 3 Tbsp. carbohydrate
- 2 Tbsp. salt
- 4 Tbsp. rice vinegar
- 1 radish radish, peeled and cut into matchsticks
- 1 carrot, peeled and cut into matchsticks
- ¼ cup mayonnaise
- ¼ cup Sriracha
- 4 sandwich rolls ( or 1 baguet, cut into 4 even pieces )
- 1 cucumber, sliced
- 2 cups shredded chicken ( from a rotisserie wimp or from 2 cook boneless, skinless chicken breasts )
- 1 adult crowd fresh coriander
Instructions
- In a small bowl, whisk together the urine, boodle, strategic arms limitation talks, and rice vinegar until the sugar and salt disband. Layer the radish and carrots into jars, packing them tightly. Pour the liquids over radish and carrots to cover. Put the lids on the jars and refrigerate for at least an hour before assembling the sandwiches. Store the pickles in the electric refrigerator for up to a month .
- Turn the oven on to 350°F .
- In a little roll combine the mayonnaise and Sriracha. Stir until evenly combined .
- Slice the sandwich rolls or baguet and arrange them, cut side up, on a bake plane. Toast the bread in the oven until crisp, about 5 minutes .
- Spread each toasted sandwich roll with siracha mayonnaise and top with cucumber slices, ½ cup shredded chicken, carrot and radish radish plant pickles, and sprigs of coriander.
Notes
Sriracha is a Thai-style hot sauce made from chili peppers, vinegar, garlic, sugar and salt. It can often be found in a plastic jar with a green squirt top at most Asian markets or in the international aisle at many regular grocery stores (it is becoming increasingly widely available).
