Friday, March 30, 2007

Bahn mi? No, bahn you!

Ahhh the humble sandwich . . . a simple supper, a perfect and portable lunch . . . from the a fancy goat cheese-roasted veggie panini to the humble PB&J, sandwiches can be divine. Here's a great one adapted from Food and Wine magazine. It's an approximation of Vietnamese street sandwich bahn mi, which is often eaten for breakfast. It's spicy, easy, and tasty. I look forward to more of these come summertime.

Bahn Mi
3/4 lb. skinless, boneless chicken breast, sliced 1/4 inch thick
2 T. soy sauce
2 T. light mayo
3 T. yogurt cheese, yogurt, or sour cream (I used lowfat homemade yogurt cheese)
1 large shallot, minced
2 carrots, halved crosswise and thinly sliced lengthwise
1/2 cup pickled cocktail onions and 1/4 cup pickling liquid
1 10-oz. baguette (I used whole-wheat), split lengthwise and toasted
Sriracha or other hot sauce, for spreading
1 kirby cucumber, thinly sliced lengthwise
Cilantro sprigs

In a bowl, toss chicken with 1 T. soy sauce. Cover and refrigerate one hour. In another bowl, mix remaining soy sauce, mayo, yogurt cheese, and shallot. In yet another bowl, mix the carrots with the pickled onions and their liquid; refrigerate one hour.

Heat a grill pan or broiler. Grill chicken over high heat until just cooked through, about 2 minutes per side.

Spread mayo mixture on cut sides of baguette, then spread with sriracha. Layer carrots, onions, and cucumber with the chicken. Lay cilantro sprigs over top and close sandwich.

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