Banh Mi Sandwich with Lemongrass Chicken
The term "banh mi" actually just refers to bread, but this sandwich has a lot going on between the slices with lemongrass 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
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
- For banh mi mayonnaise: Combine all ingredients in food processor and puree.
- For lemongrass chicken: Heat saute pan. Add oil and saute lemon grass, garlic, onion, turmeric and curry until soft.
- Transfer to food processor and puree, 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.
- For service: Cut French bread in half, spread banh mi mayonnaise (recipe follows) on both sides of bread. Layer cucumbers, then lemongrass chicken (recipe follows), peppers, pickled daikon and carrot, ham and cilantro leaves.
- Toast in oven or panini press.