A bahn mi is a traditional Vietnamese-style sandwich typically featuring a French bread or baguette, meat, hot peppers, carrots, cucumbers, cilantro, and a pâté or spread. This creative variation combines elements of the traditional bahn mi with new and exciting flavors for a unique and healthy dish with a kick.
- 1 cup cucumbers, peeled, seeded and sliced on the bias
- 1 cup julienned carrots
- 1/2 cup scallions, sliced thinly
- 1/4 cup basil leaves, julienned
- 1/4 cup cilantro leaves, chopped
- 2 to 3 jalapenos, sliced into thin rings
- 3 boneless skinless Smart Chicken breasts
- 2 or 3 tablespoons cooking oil
- Salt and pepper, to taste
- 3 tablespoons mayonnaise
- 1 tablespoons Sriracha sauce
- 4 French bread hoagie buns, split
- Juice from 2 to 3 limes
- 2 tablespoons fish sauce
Preheat oven to 350°F.
In a large bowl, toss the cucumbers, carrots, scallions, basil leaves, cilantro, and jalapenos. Set aside.
Heat the cooking oil in a medium ovenproof sauté pan over low heat for approximately 3 minutes. Season the chicken breasts with salt and pepper and place them into the sauté pan. Cook chicken until browned on one side. Turn over the chicken breasts and place pan in oven. Cook until just cooked through (about 15 to 20 minutes). The internal temperature of the chicken should reach 165°F. Remove the chicken from the oven. Loosely cover with foil and let rest.
On a cutting board, slice the chicken breasts into 1/2-inch to 3/4-inch pieces. Place the breasts and any juices that accumulated on the resting plate in a separate bowl.
Stir the mayonnaise and Sriracha together in a small bowl and set aside. Toast hoagie buns at 350°F until they are slightly crisp.
Spread each hoagie bun with the Sriracha mayonnaise. Stuff the chicken pieces into each bun. Top with the vegetable mixture and drizzle fish sauce and lime juice over vegetables. Slice sandwiches into 4 inch sections and serve immediately.
Pairing: A good Belgian-style ale or sparkling wine or sparkling Champagne, which really goes with just about anything.