Matt is a big fan of Vietnamese food, I think he likes the pickled vegetables, but I’m usually a bit more hesitant to try new flavors. So when this recipe showed up on one of the blogs I followed I figured I would make it for him. Who would have guessed that I would have liked it enough to crave it?
I was a bit hesitant the first time we had them and only added the sauce to one side of the bread… but I loved the flavor! The second night, when we had the leftovers, I loaded up on the pickled carrots and added the sauce to both sides! I think a big reason why I like sauce is because of the Sriracha! I‘ve also come to crave the Bibimbap from Graze which I think is because of the Sriracha they add. I guess I have another dish to figure out at home…
This is the second time we’ve made these. I found a scaled back recipe for the sauce is enough, and we found a way to eat up the leftover pickled carrots … it will show up soon, I promise. I also like to hollow out the roll before I toast it, it minimized the carbs in the sandwich and makes a nice well to hold all of the vegetables which makes it a little easier to eat.
I also like how this can be a make ahead meal. You can prepare all of the ingredients the night before and toast up the bread right before dinner.
A quick note: the pickled carrots are best if you can set them up the night before.
Recipe (Adapted from Two Healthy Plates)
Makes 4 sandwiches
- 2 chicken breast (appx 2/3 lb chicken – can make more if you think you will want more meat on your sandwiches)
- 1 Tbsp olive oil
- salt and pepper
- sliced cucumber (appx 4 thin slices per sandwich)
- pickled carrots (see recipe below)
- 2 Tbsp soy sauce (we use low-sodium)
- 1 Tbsp balsamic vinegar
- 3 Tpsb water
- Sriracha, to taste (Yum!)
- Bread (we used ciabatta rolls)
- Optional garnish with sliced green onion and cilantro (not pictured)
Preheat the oven to 350F. Heat olive oil over medium heat in a medium sized skillet. Season chicken with salt and pepper and cook through.
While the chicken is cooking, make the sauce. Combine the balsamic vinegar, soy sauce, and water in a small bowl or container. Add a small squirt of Sriracha to taste (be careful, it’s spicy!)
By now the oven should be ready. Slice your bread or rolls. You want something crunchy. Hollow out the top of the bread to make a well if desired. Bake for 5-7 minutes until toasty.
Once all of the components are ready, slice the chicken, add about 1 tsp of the sauce (or to taste) to each side of the bread. I like to start with the carrots in the well of the top of the roll, then add a layer of sliced cucumber, then add the chicken. Top with some cilantro leaves and sliced green onion if desired.
Dissolve about 2 tsp sugar in about ½ cup warm water in a Tupperware container. Add about ¾-1 cup shredded carrots to the container. Add enough white vinegar to cover the carrots (about ½-1 cup). Let the carrots marinate over night.