Q: What did the left eye say to the right eye?
A: Between us, something smells.
I nose that you are going to like these grilled chicken sandwiches.
The chicken is marinated in typical Vietnamese ingredients. It is then grilled and layered with pickled vegetables, cukes, cilantro and chiles in a soy sauce-mayo slathered baguette. Between us, this is one yummy sandwich.
1½ pounds boneless, skinless chicken thighs
¼ teaspoon sugar
¼ teaspoon salt
1¼ teaspoons freshly ground black pepper
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1½ tablespoons vegetable oil
1 1/2 cups drained pickled vegetables
24 slices medium-hot chili
24 thin slices cucumber
3/4 cup coarsely chopped cilantro sprigs
1. In a bowl, stir together sugar, salt, pepper, fish sauce, lime juice and oil. Add chicken, turning pieces to coat well. Cover with plastic wrap and marinate at room temperature 30 minutes.
2. Grill chicken: Heat a grill to medium. Brush a little oil over grate. Grill chicken, turning several times, until nicely browned all over and cooked through, 6-10 minutes. Cool 10 minutes, then slice chicken into ¼-inch-thick slices.
3. Make sandwiches: Use a serrated knife to halve 6 (6-inch) baguette sections, leaving bread attached on one side to hold sandwich together. Spread mayonnaise on both cut sides of bread. Drizzle soy sauce over mayonnaise and season with pepper. Layer on each sandwich about ¼ pound chicken, ¼ cup pickled vegetables, 3-4 thin slices chili, 4-6 cucumber rounds and 1-2 tablespoons cilantro.
Makes 6 sandwiches
Recipe from WSJ.com
“A Place To Start” is the title track from Fireproof Giant’s debut EP. It’s a beautiful tune with lovely vocals and delicate piano.
Check out Fireproof Giant on the band’s Website, where you can learn of upcoming UK gigs and buy their music.