Banh Mi Sandwich with Lemon Grass Chicken
The term "banh mi" actually just refers to bread, but this sandwich has a lot going on between the slices with lemon grass chicken and a garlic-based mayonnaise.
1/3 loaf French bread
11/2 oz. Banh Mi Mayonnaise (recipe follows)
6 slices European-style cucumber, sliced thin
4 oz. Lemon Grass Chicken (recipe follows)
1/4 serrano pepper, sliced as thin as possible
2 oz. pickled daikon and carrot, premade
2 oz. ham, sliced thin
12 whole cilantro leaves
Banh Mi Mayonnaise:
Yield: 5 servings
1/2 cup mayonnaise
1/8 tbsp. garlic, minced
1/8 tbsp. ginger, minced
1/8 tbsp. soy sauce
1/4 tbsp. sugar
Lemon Grass Chicken:
Yield: 1 serving
1 tsp. oil
2 stalks lemon grass, finely chopped
2 tsp. garlic, minced
3 oz. onion, chopped
1/3 tsp. turmeric
1/3 tsp. curry powder
4 oz. chicken thigh, skinless, boneless
- Cut French bread in half, spread Banh Mi Mayonnaise (recipe follows) on both sides of bread. Layer cucumbers, then Lemon Grass Chicken (recipe follows), peppers, pickled daikon and carrot, ham and cilantro leaves.
- Toast in oven or panini press.
For Banh Mi Mayonnaise:
- Combine all ingredients in food processor and purée.
For Lemon Grass Chicken:
- Heat sauté pan. Add oil and sauté lemon grass, garlic, onion, turmeric and curry until soft.
- Transfer to food processor and purée, adding some water to thin out.
- Marinate chicken thighs for 4 to 6 hours in mixture. Sear off and finish in 325°F. oven, until internal temperature reaches 160°F.
- Remove from oven, cool down and slice.