Chicken Satay Sandwich

This chicken satay sandwich with peanut sauce, cucumber, pickled vegetables, cilantro and peppers is a delicious play on how satay is typically served in Thailand.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Prepare 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. 2Prepare the other Veggies: Cut the cucumber into thin 3" long slices. Wash the cilantro sprigs. Slice the red chili pepper into rounds.
3. 3Make 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. 4Make 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. 5Assemble 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!