Chicken and Almond Sausage Banh Mi Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Asian
Serves: 
4

Chicken, almonds and hoisin and chili garlic sauce combine to create this flavorful take on the popular Southeast Asian sandwich. Finished with a California Almond mustard, this banh mi is sure to make your customers smile.

Ingredients

Chicken and Almond Sausage
1 lb. chicken, equal parts white and dark meat, trimmed
4 oz. almonds, roasted and roughly crushed
1 tbsp. smoked paprika
1 tbsp hoisin sauce
1 tsp. chili garlic sauce
2 tsp. garlic, minced
50/50 blend of Thai basil and scallion, minced
20 in. (roughly) sausage casing

California Almond Mustard
4 oz. mustard, dry
2 oz. almond butter, roasted
3 oz. white vinegar
5 oz. almonds, toasted, chopped to 1/8”
1/2 oz. kosher salt
5 oz. water
2 oz. honey
4 oz. almond oil

Steps

Assembly
1 each chicken sausage, 4:1, cut in half lengthwise
1/8 oz. spicy almond mustard
1 pinch fresh onions, thin sliced
2 each fresh cilantro sprigs
3 slices English cucumber, thin sliced
1/2 tsp. sesame seeds, toasted

Procedure
Chicken and Almond Sausage

  1. Grind chicken in a sausage grinder on fine mesh.
  2. Fold in almonds, paprika, hoisin sauce, chili garlic sauce, garlic and blend of Thai basil and scallion.
  3. Mix all ingredients until incorporated.
  4. Using a sausage funnel on the grinder attachment, stuff filling into sausage casings.
  5. Tie tightly into 4:1 ratios (4 sausages to 1 lb. of meat).
  6. Blanch in simmering water for 5 minutes and chill rapidly in ice water.
  7. When ready for use, cut sausages apart and grill to desired doneness.

California Almond Mustard

  1. Combine all ingredients, minus the chopped almonds, and mix well with a spatula.
  2. Once combined, fold the almonds into the mixture to finish.
  3. Store chilled until use.

Assembly

  1. Grill sausage to desired doneness.
  2. Smear inside of roll with spicy mustard.
  3. Place hot grilled sausage into roll and top with fresh garnish of onion, cucumber and cilantro.
  4. Sprinkle with toasted sesame seeds just before serving.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources