Chop Bahn Mi Sandwich Recipe

PREPARATION

1. Marinate the Chicken: In a bowl, combine lemongrass, fish sauce, lime juice, brown sugar, dark soy sauce, ginger, garlic, Pompeian Smooth Extra Virgin Olive Oil, dry chili, ground coriander, and Chinese 5 spice. Mix well.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for the best results.
3. Pickle the Vegetables: In a microwave-safe bowl or jar, combine Pompeian Red Wine Vinegar, water, sugar, and salt. Microwave until the mixture begins to boil, about 60 seconds, then whisk to dissolve the sugar and salt.
4. Place the carrots, daikon, cucumber, and red onion in a large jar or bowl. Pour the hot pickling mixture over the vegetables. Use a spoon to press down the vegetables to ensure they are submerged. Allow the vegetables to sit until they reach room temperature, then seal and refrigerate until needed. Before using, drain any excess marinade off of the pickled vegetables to avoid sogginess.
5. Prepare the Chicken: Heat a skillet over medium-high heat and add a tablespoon of Pompeian Smooth Extra Virgin Olive Oil. Remove the chicken from the marinade, allowing excess to drip off, and sear in the hot skillet until nicely browned and cooked through, about 6-7 minutes per side.
6. Assemble the Sandwich: Get a large chopping board and add all your ingredients: chicken, pickled vegetables, cilantro, and optionally, cilantro, jalapeño, sriracha mayo, and chili.
7. Chop all ingredients until roughly combined.
8. Form the chopped mixture into a rectangle roughly the shape of your baguette.
9. Slice your baguette in half and place the bottom piece on top of the filling (face down), then scoop the filling onto the bread using a knife. Spread pate onto the top half of the bread, if using, then combine the two halves.