lunch hack / main course / recipes / weeknight dinner hack
Chicken Banh Mi Sandwich
Summer Cheese and Tomato Toast
4 Turano French Rolls or Pane Rustico
¼ cup fish sauce
Juice of 3 limes, divided
2 garlic cloves, minced
2 8 oz. chicken breasts, halved lengthwise to make 4 cutlets
½ cup rice vinegar
1 tsp. sugar
½ cucumber, halved and thinly sliced lengthwise
1 medium carrot, peeled and julienned
1 small jalapeno, sliced
¼ head of red cabbage, thinly sliced
⅓ cup of mayonnaise
¼ cup of sriracha
1 cup cilantro sprigs
Dash of sesame oil (optional)
Freshly ground black pepper
In a medium-sized baking dish, whisk together the fish sauce, ¼ cup of lime juice, and garlic. Add the chicken, turning to coat. Set aside to marinate while preparing the other ingredients.
In a medium bowl, whisk together rice vinegar, sugar, and salt. Add in cucumber, carrot, and jalapeno. Toss to combine, then cover and refrigerate until ready to use.
In a separate small bowl, add the red cabbage with 1 tablespoon of lime juice and a dash of sesame oil if using. Let sit until ready to use.
In another small bowl, whisk together mayonnaise, sriracha, and the remaining tablespoon of lime juice; cover and place in the refrigerator until ready to use.
Heat a cast iron skillet or pan over high heat. Remove the chicken from the marinade and season with salt and pepper to taste. Grill the chicken until cooked through, about 3-4 minutes. Cut into thin slices diagonally.
Split the french rolls and spread sriracha on the top side of each. Then, layer the bottom halves with chicken, pickled vegetables, red cabbage, and cilantro sprigs. Serve immediately and enjoy!
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