That food truck festival left me craving banh mi sandwiches. Seriously, it is crazy how yummy that sandwich was. I can still taste it if I close my eyes, mmmmm. Anyway, instead of pining for it, I decided to try to recreate it. And of course with this goal in mind, Blue Apron has the same recipe as one of their meal selections. While I don’t subscribe to the service right now, I headed out to the grocer to buy the ingredients and whip it up. What ensued was hilarious.
Overall the recipe was super simple. Since it is a sandwich you sort of create an assembly line for the eaters-to-be. First, I prepared the cucumber and carrot salad then the mayo then the slaw then the toasted breads. Once each of these was lined up in their serving bowl on the kitchen counter, I turned my attention to the chicken. Now the issue with Blue Apron is that they send you spices in the perfect amount. While I can copy their recipes, when it comes to the proportion of spices I have to wing it. We love a good spicy meal so I was quite heavy handed with my “copied” spice blend. I covered each piece of chicken with the blend and started to cook it up in the pan. Suddenly, Henry was sneezing and sneezing in the living room, David started coughing, my mom started to sneeze and cough. Then it hit me and finally all four of the dogs started to sneeze! WAY TOO MUCH PEPPER got into the air. We were all suffering from this effect, eyes watering, and sneezing uncontrollably. I turned on the vent and opened a window but the sneezing continued. We were very skeptical at this point about eating the sandwiches but found that they were actually quite delicious, if a bit too spicy. Thirty minutes after the meal we were still sneezing and Henry continued to sneeze even through his bath! Clearly, the next time I make this we will use about 10% of the spice I originally thought was necessary. And yes, I do plan to make these again sneezing or no! Hopefully I can convince the rest of the family to trust me again.
2 Boneless, Skinless Chicken Breasts
1 P Cucumber
¼ Head Red Cabbage
4 Tablespoons Rice Vinegar
3 Tablespoons Mayonnaise
2 Tablespoons Hoisin Sauce
2 Banh Mi Rolls (we used sub rolls)
2 Teaspoons Sesame Oil
1 Tablespoon Bánh Mí Spice Blend (Chinese 5-Spice, Galangal, Lemongrass Powder, Smoked Paprika & Cayenne Powder)
Preheat the oven to 400°F. Peel and cut the carrot into thin matchsticks and cut the cucumber into thin circles. Thinly slice the cabbage leaves . In a small bowl, combine the hoisin sauce and mayonnaise. Completely coat the chicken in the bánh mì spice blend (this is where I went a little too crazy!). In a small pot, combine half the rice vinegar, ½ cup of water and a big pinch of salt. Heat to boiling on high. In a large, heat-proof bowl, combine a dash of the sesame oil, the carrots and cucumber. Once the pickling mixture is boiling, remove from heat and pour over the carrots and cucumber. Cover and set aside. In a large bowl, combine the sliced cabbage, remaining sesame oil, half the hoisin-mayonnaise sauce and the remaining rice vinegar. Toss gently to mix and set aside. In a medium pan, add chicken and cook. Slice the bánh mì rolls in half lengthwise. Place the sliced rolls on a small sheet pan (or directly on the oven racks). Toast 3 to 5 minutes, or until crispy on the outside and warmed through. Assemble sandwich to your particular liking and enjoy!!