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Chicken Banh Mi
Makes 4 sandwiches
2 carrots, peeled, cut into matchsticks
1 pound daikon, peeled, cut into matchsticks
1 teaspoon salt
2 teaspoons plus cup sugar
11/4 cups white vinegar
4 tablespoons mayonnaise
2 teaspoons Sriracha chili sauce (found in the Asian foods section of most supermarkets)
1 seedless cucumber
1 24-inch baguette, sliced into 6-inch lengths
1 rotisserie chicken, pulled apart in large shreds
1 jalapeño, seeded and thinly sliced
12 cilantro sprigs
1. In a bowl sprinkle carrot and daikon with salt and 2 teaspoons of the sugar. Toss and let stand 15 minutes until they have lost about 1/4 of their volume. Transfer to a colander; rinse and press gently. In a bowl, combine cup sugar, vinegar and 1 cup of lukewarm water. Stir to dissolve sugar. Add carrot and daikon. Marinate for 1 hour or refrigerate for up to 4 weeks.
2. In a small bowl, mix together mayonnaise and Sriracha. Use a vegetable peeler to cut the cucumber into long, thin strips, leaving the seeds behind.
3. Split each baguette "roll," and spread each half with the mayonnaise. Layer sandwiches with chicken, marinated vegetables, jalapeño, cucumber and cilantro. Top and serve.
Chicken & Chutney
Makes 4 sandwiches
1 bone-in, skin-on, split chicken breast (about 11/4 pounds)
1 shallot, cut in rings
2 Granny Smith apples, peeled
and cut into 3/4-inch chunks
1/3 cup red wine vinegar or
apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon freshly grated
4 tablespoons dried sour cherries
1/4 cup plain yogurt
1/4 cup light mayonnaise
1 tablespoon fresh tarragon
Juice of half a lemon
Salt and black pepper, to taste
8 slices round whole wheat,
peasant-style bread, toasted
Frisée or arugula
2 stalks celery, thinly sliced
1. Place chicken breast in a large saucepan with enough cool water to cover. Turn heat to high until the water comes to a simmer. Turn heat to low and poach the breast halves until the internal temperature reaches 160, about 30 minutes. Let cool in liquid.
2. Meanwhile, make the chutney: Place shallot, apples, vinegar, sugar, ginger and cherries in a small saucepan. Bring to a boil, reduce heat to low, and cook until thickened, about 10 minutes, stirring frequently until apples are tender. Transfer to a bowl to cool.
3. In a large bowl, combine yogurt, mayonnaise, tarragon and lemon juice. When chicken is cool, pull off large shreds; discard skin and bones. Season with salt and pepper and toss with the yogurt-tarragon mixture. Layer bread with frisée, chicken, celery and 2 tablespoons chutney. Top and serve.