Banh Mi Sandwich

 1.5 lb of cooked chicken

6 baguette rolls

fresh cilantro

CREAMY SAUCE:

•  1 cup mayonnaise or plain Greek yogurt
•  2 tablespoons freshly squeezed lime juice
•  1 tablespoon (more or less to taste) hot sauce/sriracha or sweet Thai chili sauce
•  1 green onion or a couple chives, finely chopped (optional)

VEGETABLE RELISH:

•  2 large carrots, peeled and cut into thin matchsticks
•  1 English/seedless cucumber, cut into thin matchsticks
•  2 tablespoons granulated sugar
•  2 tablespoons rice vinegar
•  1 teaspoon sesame oil (can use toasted sesame oil)
•  1/2 teaspoon coarse, kosher salt

SWEET AND SPICY HOISIN SAUCE:

•  1/3 cup sweet Thai chili sauce
•  1/4 cup hoisin sauce
•  2 tablespoons rice vinegar
•  2 tablespoons soy sauce

INSTRUCTIONS

1. For the creamy sauce, whisk together all the ingredients. Can be made several days in advance.
2. For the vegetable relish, place the vegetables in a bowl or container. Whisk together the sugar, vinegar, sesame oil and salt. Pour over the vegetables and toss to coat well. Can use immediately but the relish tastes best if made at least an hour before and refrigerated.
3. For the sweet and spicy hoisin sauce, whisk together all of the ingredients. Can be made several days in advance.
4. To assemble take rolls spread creamy sauce put chicken and relish in roll and top with sweet and spicy sauce or dip sandwich in the sauce and top with cilantro.                                                         

Mel's Kitchen Cafe