Basically, I’m in love with any sort of meal that involves meat between two slices of crusty bread, aka the glorious “sandwich”! This version is known as a Bahn Mi and is of Vietnamese roots…Now, I do not claim this to be truly authentic, like from those great Viet markets along the gulf coast of Texas. I do, however, claim that this juicy pull-apart sweet heat sandwich WILL knock your socks off and be a keeper when at a loss for a dinner idea!
*Feel free to tweak the ‘spicy mayo’ to your liking. I like mine pretty spicy, so I typically add more Sriracha to kick it up!
**I use my mandolin to cut the veggies for the pickled slaw; be careful as these are SHARP! You can also cut with a knife or in round slices.
***Feel free to use pork or even shrimp (Just don’t put the shrimp in the slow-cooker please ;). Also, you can make this into a rice bowl, a salad, tacos or even lettuce wraps!
The Starting Lineup
- 1 pckg chicken breasts (about 2 pounds)
- 1/3 cup chicken broth (or water)
- 1/4 cup low-sodium soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp honey
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup Brown sugar
- 1/4 tsp each garlic powder, cayenne, smoked paprika, red pepper flake
Pickled Slaw
- 2 carrots, peeled and cut into matchsticks
- 1 cucumber, peeled and cut into matchsticks
- 1 jalapeno thinly sliced
- 2 Tbsp rice vinegar
- 1/2 cup water
- Pinch of both salt and sugar
Spicy Mayo
- 3 Tbsp mayonnaise
- 1 Tbsp sweet chili sauce
- 1 Tbsp sriracha
- pinch of salt and pepper
- squeeze of lime juice
Garnish
- Lime wedges
- Fresh cilantro
- Crusty French rolls
Slow Cooker: Spray the slow cooker with non-stick spray and place in the chicken. Next whisk together all of the remaining ingredients and pour over the chicken. Cover and cook on low for 7-8 hours or high for 4 hours. *When finished, shred with two forks and keep in the pans juices.
In a small pan, bring the 2 Tbsp rice vinegar, 1/2 cup water and a pinch each of salt and sugar to a boil. Place the thinly sliced carrots, cucumber and jalapenos into a bowl and pour the hot vinegar/water over top. Cover and allow to “pickle” for at least 30 minutes. *This can be made ahead of time and kept in the refrigerator overnight as well.
Spicy Mayo: Combine all the ingredients in a small bowl and whisk together. Feel free to tweak the ingredient amount to your liking.
To assemble: Slice each crusty roll in half lengthwise (I like to give it a light toasting), then slather on a good amount of your spicy mayo on each side.
Lay down some of the sweet-heat, shredded chicken and top with the pickled vegetables. Finally, garnish with the chopped, fresh cilantro, a squeeze of lime and the top of the toasted roll! Enjoy!
These look so good .Great recipes
LikeLike