Grilled Chicken Bánh Mì

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Grilled Chicken Bánh MìRecipe
Photo: Annabelle Breakey; Styling: Karen Shinto
The classic Vietnamese sandwich has lots of variations, but our favorites, like this one inspired by the bánh mì at Lynda Sandwich in Westminster, California, combine a generous pile of fresh herbs and vegetables with a sauce that has plenty of personality.
Serves 4

Ingredients

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2 boned, skinned chicken breast halves (1 1/2 lbs. total)
4 tablespoons hoisin sauce, divided
1/2 teaspoon Chinese five-spice powder
1 tablespoon reduced-sodium soy sauce
2 tablespoons vegetable oil, divided
2 tablespoons lime juice
1 tablespoon Thai or Vietnamese fish sauce
4 sandwich rolls or 1 sweet baguette, cut into 4 equal lengths and split lengthwise
1/4 cup mayonnaise
1/2 English cucumber, cut into 2-in. matchsticks
1 medium carrot, cut into thin matchsticks
4 ounces jicama, cut into matchsticks
1 red Fresno or red jalapeño chile, halved lengthwise and sliced
Cilantro, Thai basil, and mint leaves

Preparation

Total: 45 Minutes

1. Heat a grill to medium (350° to 450°). With a sharp knife, halve chicken pieces horizontally almost all the way through, then open up like a book. Put chicken in a bowl and add 2 tbsp. hoisin, the five-spice, soy sauce, and 1 tbsp. oil, tossing to coat.

2. Grill chicken, turning once, until cooked through, about 10 minutes. Let rest 10 minutes, then slice diagonally into wide chunks.

3. Mix remaining 2 tbsp. hoisin and 1 tbsp. oil, the lime juice, and fish sauce in a small bowl; set aside.

4. Spread the bottom of the cut side of each roll with 1 tbsp. mayo. Fill sandwiches with chicken. Top each with cucumber, carrot, jicama, chile slices, and herbs. Drizzle each sandwich with some of the reserved lime dressing (you may have some left over).

Created date

June 2012

Nutritional Information

Calories 514
Caloriesfromfat 36 %
Protein 42 g
Fat 21 g
Satfat 3.3 g
Carbohydrate 41 g
Fiber 3.7 g
Sodium 1382 mg
Cholesterol 114 mg