Chicken Banh Mi Sandwiches

FOOD TRUCK FARE from your own FRIDGE

Food Truck: [foo-duh  Tra-uck] A roaming, mobile food eatery that journeys around the city cooking delicious food with exotic ingredients. What’s not to love here, folks? They’re fun , typically a little funky and always friendly.

Banh Mi: [Bun-mee] The party-in-your-mouth, culinary love child, that hatched during the French influence on the Vietnamese food scene. Pho-real, if you haven’t tried this flavorful fusion fare, you need to get a move on it. (Speaking of Pho, Banh Mi and Pho would make a lip-smacking soup and sandwich combo.)

CHICKEN BANH MI SANDWICHES

INGREDIENTS

For the Mayo: (I like to call this “Pickled” Mayo)

• 1 cup Mayonnaise
• 1 tbsp. Rice Vinegar
• 1 tsp. Ginger, grated (can add up to 2 tsp. if you prefer)
• 2 tbsp. Fresh Basil, minced (about 6 leaves)
• 2 cloves Garlic, minced
• Juice of half a Lemon

For the Sandwich: (makes 2)

• 2 French Rolls, sliced in half & toasted
• 2 Chicken Breasts, pan-fried with Spices of choice (I suggest Garlic Powder, Paprika, Chili Powder, S + P)
• 1 tbsp. Butter (for pan-frying)
• 1 tbsp. Olive Oil (for pan-frying)
• 6 Radishes, thinly sliced
• 1/2 Cucumber, thinly sliced
• 1 cup Carrots, cut into matchsticks (helpful hint: you can buy these already prepared at the grocery store)
• 1/2 bunch Cilantro, chopped
• 1/4th Red Onion, sliced (not a traditional ingredient, but tasty)
• 1 fresh Jalapeño, sliced & seeded (optional)

DIRECTIONS

1. Prepare the Pickled Mayo in a medium bowl and set in the refrigerator until you are ready to assemble the Sandwiches.
2. Pan-fry seasoned Chicken Breasts in a skillet over medium-high heat for 6-8 minutes with Olive Oil and Butter.
3. Slice and toast the French Rolls.
4. Now you’re ready to assemble the Sandwiches. Layer the French Rolls as follows:
   1. Bread
   2. Pickled Mayo on the bottom
   3. Chicken
   4. Onion
   5. Radish
   6. Cucumber
   7. Jalapeno
   8. Cilantro
   9. Carrots
   10. Pickled Mayo on top
   11. Bread

This recipe was also featured on Scoop Charlotte‘s website.