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Bahn mi Saarmie

 

Bahn mi saarmie
Photography by: Sam Wilkinson

Bahn mi saarmie
 
For the pickled vegetables:
 
White Vinegar 1 cup
Sugar 3T
Black peppercorns 10
Red chilli 1
Cucumber ½, cut into thin strips
Carrot 1, julienned
Radishes 4, thinly sliced
Red onion 1, thinly sliced into rings
 
Canola oil 2T
Large chicken breasts 2, cut through the middle
Salt and freshly ground black pepper
Baguettes 2, or 4 small ones
Mayonnaise 4T
Tomato jam, or onion marmalade 3T
Heat the vinegar, sugar, peppercorns and chillis together until the sugar has melted. Allow it to cool completely before combining with the cucumber, carrots, radishes and red onion. Set aside for 1 hour or overnight for best results.
 
Heat the oil over a medium heat. Season the chicken with salt and freshly ground black pepper then cook breast and cook for 5 minutes or until well caramelized. Turn over and cook the other side with the lid on. Once perfectly cooked allow the chicken to cool then thinly slice. Cut open the baguette and toast lightly, cut side only. Combine the mayo and onion marmalade then spread inside the baguette. Add some of the pickled vegetables and then the thinly sliced chicken.

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