Chicken and Almond Sausage Banh Mi Sandwich

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.

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.