Oriental open sandwich
An homage to a French Vietnamese sandwich which has attracted carb lovers for ages, this version of the Ban Mie’h will instantly be your summertime favorite with a little Japanese flair at the end.
Recipe Alergies
Chef Solutions Ingredients used
Other Ingredients Used
- Brioche slices : 3
- Chicken thigh boneless: 60 gms
- Carrot : 20 gms
- Cucumber : 20 gms
- Coriander stalk with leaves: 10gms
- Mayonnaise : 30 gms
- Sugar : 15gms
- Salt and pepper : 8gms
- Butter : 15gms
Steps Involved in Cooking:
- 1 .Wash and pat dry the chicken pieces
- 2 .Coat with oil and salt pepper mixture
- 3 .In a small mixing bowl add carrot julienne, cucumber batons , vinegar, sugar and a pinch of salt, set aside
- 4 .Grill the chicken pieces and set aside
- 5 .Mix in the wasabi seasoning with mayonnaise. Beat well to ensure no lumps
- 6 .Toast the bread slices and brush with butter
- 7 .On first layer spread wasabi mayonnaise, pickled veg and coriander stalks
- 8 .On the second layer repeat process and keep the top most slice inclined on the rest of the sandwich.
- 9 .Serve with your choice of condiments.
similar recipes
- prawn tempura with wasabi mayo
- wasabi dusted curly fries
- baked sweet potato chips with wasabi dressing on the side.
Pointers
- If brioche is not available
- ciabatta or plain Pullman loaf slices are to be used.
- The sandwich should never be grilled and ketchup is advised not to be had as an accompaniment.
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