Asian BBQ Chicken Bahn Mi Sliders

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As of late, I have become a bit obsessed with Bahn Mi sandwiches .  I just love the fresh crisp veggies and herbs, flavorful meats, and that bread! Yum!

Bahn Mi is the Vietnamese word for bread, referring to the French Baguette. Baguettes were introduced to Vietnam during the colonial period. The Vietnamese Baguettes are a bit lighter and airier the the traditional French Baguette and have a bit crispier crust.

Bahn Mi Baguettes are made with a combination of rice and wheat flours which attribute to their lightness, making them the perfect vessel for sandwich making.

The baguettes are typically spread with mayonnaise, toasted and then topped with meats, marinated vegetables, fresh cilantro or other herbs and fresh sliced jalapeno peppers.

I made a sriracha/garlic/lime mayonnaise for mine. I did not toast the bread but you can if you like. Then topped it with Asian BBQ Chicken.

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Then a kale/cabbage mixture (I buy mine at Trader Joes) that I tossed with a little of my sweet and sour pickling marinade, shredded carrots also tossed with marinade, pickled watermelon radish and finished off with a few fresh cilantro sprigs.

 

To make the Asian BBQ Chicken:

Marinate 6 large boneless skinless chicken thighs in the following:

  • 1/4 cup soy sauce or tamari
  • 1/4 cup pineapple juice
  • 1/3 cup packed brown sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fresh minced ginger
  • 2 cloves minced garlic
  • 1 tablespoon oil (canola, olive or vegetable oil)

Marinate the chicken for at least 4-6 hours or overnight. Grill chicken until cooked through ( internal temperature of 165 degrees ).

For the Sriracha Mayonnaise:

  • 1/2 cup good quality mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 clove fresh garlic, very finely minced
  • 1/4 teaspoon fresh lime juice
  • 1/4 teaspoon kosher salt

In a bowl whisk together all ingredients. Cover and let stand in the refrigerator for about an hour for flavors to marry.

For the pickled vegetables:

See my previous post sweet and sour pickled vegetables

For the Baguettes: I buy mine at the local Vietnamese Bakery/Sandwich shop (Best Baguette) If you cannot find any in your town here is a recipe that I found to make at home. Baguette Recipe

Once you have made all of the components, then assemble sandwiches as shown above.

For those of you who are gluten free. Try a Bahn Mi rice bowl instead

Enjoy!

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Simple Sweet and Sour Quick Pickled Vegetables

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It was on a recent stop at the produce stand that I found these beautiful Watermelon Radishes. I had never had a Watermelon Radish before, so I decided to grab a couple and give them a try.

I was pleasantly surprised. They are not as harsh as a regular radish, they only have a slight peppery note to them and a nice crisp sweetness.

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I decided to thinly slice them on the mandoline and then do a sweet and sour pickle. I ended up using them on the Bahn Mi sandwich sliders that I made for a catering event. The bright pink radishes added a brilliant pop of color and their crisp sweet and sour deliciousness were the perfect compliment to the sandwiches (recipe for the Bahn Mi sliders coming soon).

These Pickled Watermelon Radishes are so simple to make and a great addition to sandwiches, salads, vegetable trays and more. They are simply delicious on their own as well.

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Quick Pickled Sweet and Sour Vegetables:

  • 1 cup organic sugar
  • 1 cup seasoned rice vinegar
  • 1 cup water
  • 1/2 teaspoon Kosher salt
  • 3 cloves fresh garlic, peeled and cut in half
  • 1/2 inch piece of  fresh ginger, peeled and cut into slices
  • Vegetables of your choice ( watermelon radish, carrots, cucumbers, cabbage, sweet peppers, etc..)

Place sugar, vinegar, water, salt, garlic and ginger in a saucepan. Bring to a boil, stir, then remove from heat. Let pickling mixture cool completely.

Place sliced vegetables of your choice in a glass bowl or jar and pour cooled liquid through strainer over vegetables. Toss to coat, then cover and let stand in the refrigerator for about an hour. Keep pickles stored in the refrigerator up to a week. But they probably won’t last that long!

Enjoy!

Fresh Berry and Yogurt Parfaits with Coconut and Dried Cherry Granola

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One of my favorite things for breakfast….. Uh, I mean one of my favorite “Healthy” things to have for breakfast are these yummy Greek yogurt, berry and granola parfait’s. (My most favorite would be a delicious French pastry and a Cappuccino!)

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But seriously, these yogurt parfaits are super yummy.

The granola recipe, I found a few years back, in an issue of Food Network Magazine. I was reminded of it when a friend asked for my favorite granola recipe. Click on the link below for the recipe.

Coconut, Sour Cherry and Pistachio Granola

Method:

Once I have made the granola and let it cool, I then layer plain Greek yogurt (I like to use Fage) with a bit of honey added to it, fresh berries (raspberries and blueberries are my favorite but use whatever you like) and then top with the homemade granola.yogurt-parfait-glass-fruit-fresh-1081134

These would be great served with Healthy Banana Blueberry Muffins (In a previous post).

I also use this granola in a cookie recipe from The Pioneer Woman, Ree Drummond. Click on the link below for cookie recipe.

Everything Cookies

Yum!