Banh Mi Sandwich with Lemon Grass Chicken

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Asian
Serves: 
1

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.

Ingredients

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
Water
4 oz. chicken thigh, skinless, boneless

Steps

  1. 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.
  2. Toast in oven or panini press.

For Banh Mi Mayonnaise:

  1. Combine all ingredients in food processor and purée.

For Lemon Grass Chicken:

  1. Heat sauté pan. Add oil and sauté lemon grass, garlic, onion, turmeric and curry until soft.
  2. Transfer to food processor and purée, adding some water to thin out.
  3. Marinate chicken thighs for 4 to 6 hours in mixture. Sear off and finish in 325°F. oven, until internal temperature reaches 160°F.
  4. Remove from oven, cool down and slice.
Source: Coporate Image Dining Services, Stamford, Conn.

More From FoodService Director

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

FSD Resources