Rotisserie Chicken Bahn Mi Recipes
ROTISSERIE CHICKEN BAHN MI
Steps:
- Cut the baguette almost in half, then spread open to fill. Spread butter on both halves. Layer on the rotisserie chicken, kimchi, jalapeno, cucumber and pepper, then top with the cilantro leaves. Close the baguette and wrap with parchment to travel.
CHICKEN BANH MI
Crunchy carrots and cucumbers and spicy mayo make a chicken sandwich something special.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the vinegar, 1 cup water, sugar and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
- Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup of the soy sauce and cilantro sprigs and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid, about 30 minutes.
- Tear the chicken into shreds and toss with the mayonnaise, sriracha and the remaining 1 tablespoon soy sauce.
- Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers and cilantro leaves to each sandwich and serve immediately.
BANH MI
A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.
Provided by metzstar
Categories World Cuisine Recipes Asian
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
- Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
- While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
- Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
- Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
- To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.
Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g
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ROTISSERIE CHICKEN BANH MI - PRODUCE MADE SIMPLE
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Servings 4Estimated Reading Time 1 min
- To make the pickled veg, whisk together the vinegar, sugar and salt. Add the carrots and cucumbers and toss to combine. Let sit for at least 10 minutes before using.
- To make the mayo, place the mayonnaise in a medium bowl. Zest the lime into the bowl and add 1 tablespoon of lime juice, garlic, and basil. Stir to combine and store in the refrigerator until ready to use.
- Slice the baguette open lengthwise. Spread the inside of the baguette with half of the mayonnaise and cut the bread into 4 equal sections.
- Add the chicken to the bowl with remaining mayonnaise and toss to combine. Divide the chicken evenly between the four sandwiches. Top with the pickled carrots and cucumber, and garnish with green onion, cilantro, and jalapeños, if using.
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4/5 (16)Calories 358 per serving
- Preheat oven to 425°F. In a small bowl combine vinegar, the 1/4 cup sugar, and the salt; stir until sugar dissolves. Add carrots; toss well. Let stand for 15 minutes.
- Meanwhile, in another small bowl combine mayonnaise, Asian chili sauce, soy sauce, and the 1/8 teaspoon sugar.
- Place baguette halves, cut sides up, on rack in oven; bake about 5 minutes or just until warm and lightly crisped. Spread mayonnaise mixture over both sides of baguette. Slice chicken breast; arrange slices on baguette halves. Drain carrots, pressing to drain off excess liquid; arrange over chicken. Top with cucumber and, if desired, chile pepper. Sprinkle with cilantro leaves. Cut into four portions.
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