Sandwich au poulet satay

Ingrédients

• 1 large carrot
• 1 medium daikon radish
• 1/4 cup white vinegar
• 1/2 cup sugar
• 1 cup water
• 2 Banh Mi baguettes
• 6 chicken satay skewers
• 2 Tablespoons mayonnaise
• 2 Tablespoons peanut sauce
• 1 mini cucumber, sliced thinly into 3" slices
• 4 Tablespoons pickled carrots and daikon
• 6 sprigs cilantro
• 1 red chili pepper, sliced into rounds

Préparation

1. 1

   Prepare the Pickled Carrot and Daikon: Mix the water, vinegar, and sugar in a bowl until the sugar is completely dissolved. Cut the carrot and daikon into thin 3" strips. Place into the vinegar mixture and allow to marinate in the refrigerator for at least one day.

2. 2

   Prepare the other Veggies: Cut the cucumber into thin 3" long slices. Wash the cilantro sprigs. Slice the red chili pepper into rounds.

3. 3

   Make the Chicken Satay: Follow the directions here to make the Chicken Satay. The chicken can be marinated and skewered ahead of time and grilled right before assembling the sandwich, if you prefer.

4. 4

   Make the Peanut Sauce: Follow the directions here to make the Peanut Sauce. This can be done ahead of time, and the sauce heated up in the microwave, if you prefer.

5. 5

   Assemble the Sandwich: Cut the Banh Mi bread in half, leaving a margin at the back to it stays together. Spread mayo on both sides, or mayo on one side and peanut sauce on the other. Add thinly sliced cucumber and pickled carrots and daikon. Push the chicken off the skewers gently, then drizzle with more peanut sauce. Add a few sprigs of cilantro and red chili peppers to top it off. Enjoy!