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.
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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
![substitution]( "substitution")
Substitutions available
- McCormick Gourmet™ Organic Ginger, Roasted Ground
- 6 ciabatta rolls (6-inch long)
- 2 cups prepared Asian-Style Pickled Vegetables, drained
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.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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