Custom Culinary - Be true to the food
SEARCH RECIPES

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations

Collections

Keyword


+ ONE RECIPE IDEAS

BRAND CATEGORY

Vietnamese Banh Mi Chicken Sandwich

Print Share by Email Print Google + Twitter Facebook

Nutrition Facts

Serving Size: 11.1 oz
Amounts Per Serving
Calories 660
Calories from Fat 230
% Daily Value*
Total Fat 26g 40%
Saturated Fat 5g 26%
Trans Fat 0g  
Cholesterol 115mg 38%
Sodium 2170mg 90%
Potassium 550mg 16%
Total Carbohydrate 59g 20%
Dietary Fiber 4g 14%
Sugars 12g  
Protein 46g  
 
Vitamin A 80% Vitamin C 6%
Calcium 8% Iron 25 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Sandwich
Serving Size: 11.1 oz

Ingredients

Amount Ingredients
Pickled Carrots
2 oz. Shredded Carrots
1/4 cup White Wine Vinegar
1 Tbsp. Sugar
Sriracha Lime Mayonnaise
1/4 cup Mayonnaise
1 tsp. Custom Culinary® Master's Touch® Sriracha Lime Flavor Concentrate
Chicken Sandwich
4 oz. Chicken Breast, Boneless, Skinless
1 oz. Oyster Sauce
1/4 oz. Cilantro
1 ea. 10-12" Long Light/Airy Style French Baguette Bread

Recommended Product: 5209 Master’s Touch® Sriracha Lime Flavor Concentrate

Directions

  1. Pickled Carrots: In a small sauce pot over medium high heat, bring vinegar and sugar to a boil, pour over carrots and refrigerate for 24 hours for best flavor.
  2. Sriracha Lime Mayonnaise: Blend ingredients and refrigerate 30-60 minutes for best flavor.
  3. Char grill chicken breast. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  4. When the chicken is cooked, warm the bread in the oven for 2-3 minutes, remove and slice open lengthwise.
  5. Slice the cooked warm chicken and toss with the oyster sauce to evenly coat.
  6. To Assemble the Sandwich: Evenly spread entire inside of the bread with the Sriracha Lime Mayonnaise. Place cooked chicken coated in the oyster sauce on the bottom side. Remove the pickled carrots from the marinate and top the chicken. Garnish with the cilantro, close sandwich and slice into to halves.

Chef's Tips

For added smoky flavor, grill chicken over any preferred wood or charcoal briquettes.

Recipe By

Custom Culinary® Broker
Chef's Guild



Comments (0)

Post a Comment

First Name

Last Name

Email

Organization

Comment

In our effort to fight spam, we need you to enter the word that best describes the image below in the input box below in order to submit the form.