This banh mi sandwich is a huge hit on the patient menu at Swedish Health Services in Seattle, according to Eric Eisenberg, CEC, corporate executive chef, nutrition, catering, retail and conference services. “Vietnamese food is ubiquitous with then Seattle food scene now,” Eisenberg says. “It’s more common than any other cuisine or fast food and they are absolutely everywhere. The banh mi connects our patients to the outside world when they are in the hospital.”
YIELD: 16 sandwiches
2 lb. daikon, peeled
2 lb. carrot, peeled
2 red onion, sliced thin
2 cups rice vinegar (not seasoned)
4 Tbsps. sugar
1 tsp. salt
1. Shred daikon and carrot in food processor fitted with medium shredding disk or utilize mandolin.
2. Stir together vinegar, sugar and 1/2 tsp. salt and toss with shredded vegetables and onion. Let slaw stand, stirring occasionally, 15 minutes to overnight. Drain slaw in colander.
1 ½ cups teriyaki marinade
4 Tbsps. fish sauce
16 4-oz. chicken breasts
16 4-by-6-in. rolls, preferably ciabatta
1 cup mayonnaise
16 green leaf lettuce leaves
1 English cucumber sliced thin
1 bunch cilantro, picked into sprigs
3 limes cut into 6 wedges each
1. Mix teriyaki marinade and fish sauce together.
2. Grill chicken breasts on charbroiler until internal temperature of 135°F, continue cooking while basting with teriyaki and fish sauce mixture until cooked through to internal temperature of 165°F.
3. Spread top and bottom pieces of bread with mayonnaise, place lettuce leaf on bread followed by sliced cucumber. Place grilled chicken cutlet on lettuce and brush little of teriyaki marinade over it.
4. Add slaw and cilantro sprigs over top of grilled chicken and close sandwich with top piece of bread.
5. Wrap with sandwich wrap and serve with 1 oz. of sweet chili sauce and wedge of lime.