Banh Mi

Name: Banh Mi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 1/2 cup rice vinegar; 1/4 cup white sugar; 1/4 cup water; 1/4 cup matchstick-cut carrots; 1/4 cup thinly sliced daikon radish; 1/4 cup thinly sliced white onion; 1 skinless, boneless chicken breast half; 1 pinch of garlic salt, or to taste; ground black pepper to taste; 1 French baguette; 4 tablespoons mayonnaise; 1/4 cup thinly sliced cucumber; 1 tablespoon fresh cilantro leaves; 1 small jalapeno pepper; 1 lime wedge

Pairs With Barbera, Pinot Noir, Zinfandel

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Difficulty:: Easy
Prep Time:: 30 minutes
Cook Time:: 20 minutes
Total Time:: 50 minutes
Yield:: 4 to 6 servings

Ingredients

1/2 cup rice vinegar 1 cup rice vinegar
1/4 cup white sugar 1/2 cup white sugar
1/4 cup water 1/2 cup water
1/4 cup matchstick-cut carrots 1/2 cup matchstick-cut carrots
1/4 cup thinly sliced daikon radish 1/2 cup thinly sliced daikon radish
1/4 cup thinly sliced white onion 1/2 cup thinly sliced white onion
1 skinless, boneless chicken breast half 2 skinless, boneless chicken breast halves
1 pinch of garlic salt, or to taste Garlic salt, to taste
ground black pepper to taste Ground black pepper to taste
1 French baguette 2 French baguettes
4 tablespoons mayonnaise 1/2 cup mayonnaise
1/4 cup thinly sliced cucumber 1/2 cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves 2 tablespoons fresh cilantro leaves
1 small jalapeno pepper 2 small jalapeno peppers
1 lime wedge 2 lime wedges

Instructions

Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
Place carrot, radish, and onion in a bowl. Pour in the cooled vinegar mixture and let marinate for at least 30 minutes.
While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan. Sprinkle chicken breast with garlic salt and pepper.
Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
Place chicken on a cutting board. Cut into bite-sized pieces. Slice the baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings. Lightly toast the baguette under the broiler for 2 to 3 minutes. Drain off excess vinegar mixture after vegetables have marinated.
To assemble the sandwich, spread each half of the toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeno. Squeeze lime wedge over fillings and cover with the top half of the baguette. Cut into two 6-inch sandwiches to serve.