Banh "Mita" Sandwich
Asian marinated chicken breast grilled to perfection, topped with slices of pickled carrots, daikon, and fresh slices of cucumber all nestled in our white pocket-less pita spread with chicken liver pate and mayonnaise. The sandwich is finished with fresh slices of jalapenos and cilantro sprigs.
Servings 2 Sandwiches
Ingredients
Banh "Mita" Sandwich
- 2 each Kontos® 7" White Pocket-less Pita®
- 2 oz. Chicken Liver Pate
- 0.25 cup(s) Mayonnaise
- 8 oz. Asian Grilled Chicken
- 1 cup(s) Pickled Vegetables
- 0.5 cup(s) Cucumbers Fresh, Halved, Thinly Sliced
- 6 slices Jalapenos Fresh
- as needed Cilantro Sprigs Fresh
Asian Grilled Chicken
- 1.5 tbsp(s) Vegetable Oil
- 1 lb(s) Chicken Breast
- 0.25 cup(s) Hoisin Sauce
- 2 tbsp(s) Soy Sauce
- 0.5 tbsp(s) Fish Sauce
- 1 tbsp(s) Sriracha
- 1 each Lime Juice Fresh
Pickled Vegetables
- 1 cup(s) Carrots Fresh, Peeled, Julienne
- 1 cup(s) Daikon Fresh, Pelled, Julienne
- 1.5 cup(s) Rice Wine Vinegar
- 1 cup(s) Granulated Sugar
- 3 Each Black peppercorns
- 2 each Bay Leaves
Instructions
Banh "Mita" Sandwich
- Pre-heat griddle over medium-heat
- Warm both sides of each pita for 20 seconds or until warm and pliable.
- Spread 1 oz. of chicken liver pate and 2 Tbsp(s) of mayonnaise on each slice.
- Nestle 4 oz. of sliced chicken inside each pita and top with 1/2 cup of asian grilled chicken, 1/4 cup of thinly sliced cucumbers, 3 slices of of fresh jalapeno, and cilantro sprigs.
- Optional: Wrap each sandwich in an 8 1/2" x 12" piece of parchment paper for a more elevated street food experience.
Asian Grilled Chicken
- Pre-heat a grill over medium high heat.
- Combine hoisin sauce, soy sauce, fish sauce, sriracha and lime juice in a medium mixing bowl. Whisk until well incorporated.
- Add the chicken breast to the mixing bowl and mix until chicken is fully coated.
- Cover and refrigerate for a minimum of 1 hour or overnight before proceeding.
- Grill chicken for 5-7 minutes on each side or until internal cooking temperature reaches 165 degrees and exterrior is caramelized.
- Allow the chicken to cool for 5 minutes before slicing on a bias; Reserve warm.
Pickled Vegetables
- Add all ingredients except for carrots and daikon to a medium sauce pot set over medium-high heat.
- Bring the mixture to a boil while whisking periodically to prevent burning.
- Add the carrots to heat-safe container and continue by pouring the rice wine mixture over the carrots.
- allow to cool to room temperature, cover and refrigerate until needed.