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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The classic Vietnamese sandwich has lots of variations, but our favorites, like this one inspired by the bánh mì at Lynda Sandwich in Westminster, California, combine a generous pile of fresh herbs and vegetables with a sauce that has plenty of personality. Ingredients:
2 boned, skinned chicken breast halves (1 1/2 lbs. total) |
4 tablespoons hoisin sauce, divided |
1/2 teaspoon chinese five-spice powder |
1 tablespoon reduced-sodium soy sauce |
2 tablespoons vegetable oil, divided |
2 tablespoons lime juice |
1 tablespoon thai or vietnamese fish sauce |
4 sandwich rolls or 1 sweet baguette, cut into 4 equal lengths and split lengthwise |
1/4 cup mayonnaise |
1/2 english cucumber, cut into 2-in. matchsticks |
1 medium carrot, cut into thin matchsticks |
4 ounces jicama, cut into matchsticks |
1 red fresno or red jalapeño chile, halved lengthwise and sliced |
cilantro, thai basil, and mint leaves |
Directions:
1. Heat a grill to medium (350° to 450°). With a sharp knife, halve chicken pieces horizontally almost all the way through, then open up like a book. Put chicken in a bowl and add 2 tbsp. hoisin, the five-spice, soy sauce, and 1 tbsp. oil, tossing to coat.
2. Grill chicken, turning once, until cooked through, about 10 minutes. Let rest 10 minutes, then slice diagonally into wide chunks.
3. Mix remaining 2 tbsp. hoisin and 1 tbsp. oil, the lime juice, and fish sauce in a small bowl; set aside.
4. Spread the bottom of the cut side of each roll with 1 tbsp. mayo. Fill sandwiches with chicken. Top each with cucumber, carrot, jicama, chile slices, and herbs. Drizzle each sandwich with some of the reserved lime dressing (you may have some left over).
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