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Our version of Banh Mi, the cross cultural Vietnamese sandwich with French influence, is with chicken, Asian-Style Pickled Vegetables and ginger mayonnaise. Photo credit: Sandy Coughlin from Reluctant Entertainer.
3/4 cup liquid from Asian-Style Pickled Vegetables
2 tablespoons oil
2 teaspoons Dijon mustard
1 1/2 pounds thin-sliced boneless skinless chicken breasts
1/2 cup mayonnaise
1 teaspoon McCormick® Ginger, Ground
6 ciabatta rolls (6-inch long)
2 cups prepared Asian-Style Pickled Vegetables, drained
Mix liquid from pickled vegetables, oil and mustard in small bowl. Reserve 1/4 cup of the marinade for basting. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor.
Meanwhile, mix mayonnaise and roasted ginger in small bowl until well blended. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium-high heat 4 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade. Cut rolls in half lengthwise. Spread with mayonnaise mixture. Serve chicken in rolls topped with Asian-Style Pickled Vegetables.
Click here for Asian-Style Pickled Vegetables recipe.
Nutritional Information coming soon!