Sweet Soy Chicken & Mushroom Banh Mi
with Pickled Veggies, Green Salad, Potato Wedges & Spicy Mayo
- Eggs
- Soy
- Wheat
- Sesame
Umami-rich mushrooms get the sweet soy treatment, becoming caramelized gems that are nestled in toasted baguettes with quick pickled veggies and spicy mayo. On the side, crispy potato wedges and a green salad tossed in a tangy vinaigrette make these sandwiches perfect for dinner or anytime.
Ingredients
3 ounce
Carrot
5 teaspoon
Rice Wine Vinegar
16 ounce
Potatoes
8 ounce
Button Mushrooms
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
12 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Cilantro
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Slice potatoes into ½-inch wedges. Trim, peel, and grate carrot on the largest holes of a box grater; place in a medium microwave-safe bowl. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Roughly chop cilantro, including tender stems. Trim and slice mushrooms into ½-inch-thick pieces (skip if your mushrooms are pre-sliced!).
Slice potatoes into ½-inch wedges. Trim and slice mushrooms into ½-inch-thick pieces (skip if your mushrooms are pre-sliced!).
Trim, peel, and grate carrot on largest holes of a box grater; place in a medium microwave-safe bowl.
Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper.
Roast on top rack until golden brown and tender, 20-25 minutes.
While potatoes roast, to bowl with carrot, add cucumber, vinegar, ½ tsp sugar, and a pinch of salt (1 tsp sugar and a big pinch of salt for 4 servings). Microwave until sugar has dissolved, 30 seconds.
Stir in cilantro. Set aside to pickle, stirring occasionally, until ready to use in Step 5.
While mushrooms cook, havle and toast baguettes.
Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes.
Turn off heat; stir in sweet soy glaze until mushrooms are coated. Transfer to second medium bowl.
Meanwhile, halve and toast baguettes.
Drain veggie pickling liquid into a small bowl. Add mustard and a drizzle of oil; whisk to combine. Season with salt and pepper.
Spread cut sides of baguettes with as much spicy mayo as you like. Fill with mushrooms and about half the pickled veggies.
Serve sandwiches, potatoes, and salad with any remaining spicy mayo as a dipper.
In a third medium bowl, combine mixed greens, remaining pickled veggies, and as much dressing as you like; toss to combine.
Divide banh mi, potatoes, and salad between plates. Serve with any remaining spicy mayo on the side for dipping.
