Banh Mi

Name: Banh Mi
Prep time: 15 min
Cook time: 10 min
Yield: 6
Cuisine: Asian Other,
Ingredients: 3/4 cup liquid from Asian-Style Pickled Vegetables; 2 tbsps oil; 2 tsps French's® Dijon Mustard; 1 1/2 pounds thin-sliced boneless skinless chicken breasts; 1/2 cup mayonnaise; 1 tsp McCormick® Ginger, Ground; 6 ciabatta rolls (6-inch long); 2 cups prepared Asian-Style Pickled Vegetables, drained

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. Read More Read Less

15m

PREP TIME

10m

COOK TIME

8

INGREDIENTS

Servings: 6

Ingredients

3/4 cup liquid from Asian-Style Pickled Vegetables
2 tablespoons oil
2 teaspoons French's® Chardonnay Dijon Mustard Squeeze Bottle
1 1/2 pounds thin-sliced boneless skinless chicken breasts
1/2 cup mayonnaise
1 teaspoon McCormick® Ground Ginger Substitutions available
- McCormick Gourmet™ Organic Ginger, Roasted Ground
6 ciabatta rolls (6-inch long)
2 cups prepared Asian-Style Pickled Vegetables, drained

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 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.

TIPS AND TRICKS

Click here for Asian-Style Pickled Vegetables recipe.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.