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!

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!

Great Northern Bean Salad with Sweet Peppers and Fresh Basil

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Oh my! I meant to post this recipe a couple of days ago but the week  has caught up with me. I made this salad to go with my Lemon rosemary grilled chicken but it will go great with any BBQ, really.

I made mine with dried beans (1/2 pound) that I soaked overnight , drained and then covered with water seasoned with salt, granulated garlic and a couple of bay leaves. Canned Great Northern Beans will work nicely as well.

Great Northern Bean Salad with Sweet Peppers and Fresh Basil

  • 1/2 pound dried beans, cooked or 2 cans beans drained and rinsed
  • 1 medium sweet onion, julienne
  • 3-4 mini sweet peppers, julienne
  • 1 clove fresh garlic, minced
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon olive oil
  • 1/2 tablespoon balsamic vinegar
  • kosher salt and freshly ground black pepper to taste

Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper

Garnish:

  • Torn fresh basil leaves
  • Freshly grated parmesan cheese

Rinse dried beans and place in a bowl. Cover with cold water and place in the refrigerator to soak overnight.

The next day, drain and rinse beans. Place in a pan and cover with cold water. Season with a couple generous pinches of kosher salt, 2 bay leaves and about 1/2 teaspoon granulated garlic. cook until tender, about 1 hour. Drain and set aside to cool.

In a skillet, heat the olive oil. Add julienne peppers, onions and minced garlic. Cook until soft and a little brown. Add cooled beans, chopped basil, balsamic and salt and pepper to taste. Stir until well combined. Remove from heat, transfer to a bowl and place in the refrigerator until chilled.

When ready to serve, whisk together dressing ingredients. Pour over salad and toss to coat.

Garnish with washed, fresh torn basil leaves and freshly grated parmesan cheese.

Enjoy! and Happy fourth of July!

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