Five-Spice Chicken Banh Mi Sandwiches
- 1/2 cup Asian fish sauce
- 3 small shallots, minced
- 1/4 cup light soy sauce
- 2 tablespoons minced garlic
- 1 1/2 teaspoons red miso
- 1/2 teaspoon Chinese five-spice powder
- 1 Thai bird chile, minced
- 4 5-ounce, skin-on, boneless chicken breasts
- 1/4 cup sugar
- 1/4 cup distilled white vinegar
- 1/4 teaspoon kosher salt
- 1 small carrot, julienned
- Canola oil, for greasing
- Four 6-inch-long soft sandwich rolls, split lengthwise
- 1/4 cup mayonnaise
- 1/2 English cucumber, thinly sliced lengthwise
- 12 cilantro sprigs
- 2 jalapeños, thinly sliced
- In a large bowl, whisk the fish sauce, shallots, soy sauce, garlic, miso, five-spice powder, and chile. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours.
- Meanwhile, in a bowl, whisk the sugar with the vinegar and salt until dissolved. Stir in the carrot and let stand at room temperature until lightly pickled, about 30 minutes.
- Light a grill and oil the grate, or preheat a grill pan. Remove the chicken from the marinade and grill over moderate heat, turning occasionally, until lightly charred and cooked through, 14 to 16 minutes. Transfer the chicken to a plate and let rest for 5 minutes.
- Preheat the oven to 400°. Using your fingers, scoop out some of the bread from the insides of the rolls. Toast the rolls in the oven for 6 minutes, until golden. Let cool slightly. Thinly slice the chicken. Divide 1 tablespoon of mayonnaise between the top and bottom of each roll and arrange the cucumber slices and chicken on the bottoms. Top with the cilantro sprigs, jalapeños, and pickled carrot. Close the sandwiches and serve.
Screaming Eagle Cheese-Steak Sub
For the Chipotle Mayonnaise
- ¾ cup mayonnaise
- 3 chipotle peppers in adobo sauce, minced, or more to taste
For the sandwiches
- 2 tablespoons neutral cooking oil, like canola
- 1 large white onion, peeled and sliced thin
- 2 red bell peppers, seeded and sliced thin
- 1 green bell pepper, seeded and sliced thin
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 1 pound button mushrooms, cleaned and sliced thin
- 2 ½ pounds skirt steak, cut into 6 equal-size sections
- 6 large sub rolls or Italian bread cut into 6 submarine-shaped pieces of 8 to 10 inches, sliced down the center
- ½ pound sharp Cheddar cheese, sliced thin
- To make chipotle mayonnaise: Combine mayonnaise and minced peppers in a small bowl and stir well. (Leftover sauce may be covered and stored safely in the refrigerator for weeks.)
- To make toppings for a sandwich: Heat a griddle or a large, heavy frying pan, ideally cast iron, over medium heat. Add oil to the pan and, when it begins to shimmer, add the onion and peppers and stir to combine. Cook, stirring every so often, until they begin to soften and brown, approximately 15 to 20 minutes. Season to taste with salt and pepper, remove and set aside. Wipe pan, add butter and repeat the process with mushrooms. Cook until they have released their juices and are soft and glazed, about 6 minutes. Remove and set aside.
- To make steaks: Heat griddle or frying pan over high heat until nearly smoking. Season meat aggressively with salt and pepper. Place steaks on a griddle, working in batches if necessary, and cook for 3 minutes each side, until well browned but very rare. Remove to a serving platter and allow to rest.
- To make sandwiches: Preheat the oven to 200 degrees. When steaks are complete, slice them against the grain as thinly as possible. Place sub rolls in the oven to warm. Return sliced steaks to a griddle or frying pan, over medium heat, and add onions, peppers, and mushrooms. Stir to combine, turn heat to low, and cover with sliced cheese. Using tongs and a wide spatula, stir and pull to combine as cheese melts, approximately 3 minutes.
- To serve: Remove rolls from the oven and spread chipotle mayonnaise on the interior of each serving. Fill each sub with a mixture of meat, vegetables, and cheese. Serve immediately.
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