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

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources