My Wei Chicken Sandwich Recipes

VIETNAMESE CHICKEN SANDWICH (BANH MI)

Steps:

• Drizzle olive oil over chicken breasts. Season with garlic salt.
• Wrap rolls in foil to heat on grill, or if cooking chicken indoors just pop in toaster oven to lightly toast.
• Chicken can be grilled outdoors or seared in a non stick skillet sprayed with Pam. Cook until done (10-15 minutes approximately depending on heat), without overcooking.
• Meanwhile, while chicken is cooking, in a very small sauce pan combine sugar, ginger, peanut butter, soy sauce, water, oil, and vinegar. Heat over medium low while stirring until sugar is disolved and peanut butter is melted.
• Assemble sandwiches by layering cucumbers on bottom of roll, top with chicken, followed by broccoli slaw (cilantro/hot pepper flakes if using too), then drizzle sauce over slaw. Top with upper bun.

20 CHICKEN SANDWICHES TO MAKE AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken sandwich recipe in 30 minutes or less!

MY WEI CHICKEN SANDWICH

Steps:

• Pound chicken breasts flat.
• In a large zip lock bag, mix soy sauce, Country Dijon mustard, honey, garlic, ginger, 1/3 C sesame oil and rice vinegar
• Place chicken and veggies in the bag of marinade for 30-40 minutes.
• Place 1 tablespoon of sesame oil in medium skillet. Remove veggies from marinade with slotted spoon and saute in the oil until nicely carmelized. Set aside.
• Over medium-high heat, grill the marinated chicken about 10-12 minutes, turning at least 3 times until cooked thoroughly and chicken is nicely dark and sticky.
• separate rolls into sets of 3 hooked together. Split the roll trios on the side with a small knife and open flat. Brush insides of rolls with sesame oil and toast on grill or griddle. Brush tops lightly and sprinkle with sesame seeds, then lightly toast tops 30 seconds . Place one chicken breast on the bottom of the roll, then top with grilled veggies. You may wrap each sandwich in serving paper ...just like you would get from a street cart ! Serves 8 (You could also divide each sandwich in thirds and serve as a platter of mini sandwiches)

VIETNAMESE CHICKEN SANDWICH (BáNH Mì)

Steps:

• PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
• CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
• ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

BANH MI-STYLE CHICKEN SANDWICH

Steps:

• To make sandwiches, spread both sides of the baguettes with mayonnasise and hot sauce (sriracha).
• Arrange chicken over bottom halves and sprinkle with chili sauce.
• Add jalapenos, cucumber slices and herbs and then drizzle with more sauce.
• Toss lettuce and carrots with vinegar and then add to the sandwiches, topping with more chili sauce, if desired.
• Add top halves.