MY GRAND BOYZ VIETNAMESE CHICKEN SANDWICH (BAHN MI) ENJOY DAN:

MY GRAND BOYZ VIETNAMESE CHICKEN SANDWICH (BAHN MI) by CHEF DAN:

SERVES 4

INGREDIENTS:

2 carrots, peeled

1/2-daikon radish, peeled and grated

1/2-cup EACH rice vinegar, and mayonnaise

1 tablespoon sesame oil

1-tablespoon EACH Sriracha, sesame oil, soy sauce, and fish sauce

2 teaspoons sugar

1/2-teaspoon sea salt

1 loaf ciabatta bread

16 cilantro springs

3 scallions, bias sliced into 1/2-inch lengths

1 jalapeño, seeded, sliced into matchsticks

16-thin cucumber, slices

2 cooked chicken breast, cooked on a Traeger pellet grill

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Shred diakon, and carrot in a food processor fitted with a medium shredding disk.

2.   Stir together vinegar, sugar, and salt.

3.   Toss with shredded vegetables and let sit for 20 minutes.

4.   Heat baguette in a preheated oven and bake until crusty, 5 minutes.

5.   Mix together mayonnaise, oil, Sriracha, sesame oil, soy sauce and fish sauce.

6.   Cut each baguette horizontally, cutting to, but not through, other side using a serrated knife.

7.   Spreads mayonnaise mixture evenly on cut sides of baguettes.

8.   Thinly slice chicken breasts, divide evenly between baguettes.

9.   Top with carrot mixture.

10.                Arrange 8 cucumber slices and 8 cilantro springs on each baguette.

11.                Top evenly with scallions, and jalapeno.

12.                Press top down gently to close, cut each baguette into 4 equal servings.

FOODIST DAN:                                                 BON-APPETITE!!