Chicken Bahn Mi Sandwich with Spicy Peanut Sauce
By UMass Dining
Ingredients
- 100 ea. Hoagie sub roll (8”)
- 100 oz Thai peanut sauce
- 100 oz Thai curry sauce, yellow
- 350 oz Thai BBQ Chicken
- 2 oz Jalapeño pepper, sliced thin
- 3 lb 2 oz Pickled carrots
- 3 lb 2 oz Pickled daikon
- 3 lb 2 oz Cucumbers, sliced ¼”
- 1 cup + 2 teaspoons Cilantro
Directions
- Spread peanut sauce on the bottom side of the cut sub roll and curry sauce on the top side.
- Arrange BBQ chicken on top, making sure to spread over the entire length of the bread.
- Toast the sub roll until crisp on the outside.
- Add jalapeño, pickled daikon, pickled carrot, cucumber, and cilantro to the meat.
- Slice the sandwich in half and transfer to the serving container or wrap with sandwich wrap.
