Roast Chook Bahn Mi

This Bahn Mi French - Vietnamese hybrid sandwich consists of crusty bread rolls, Roast Chook, pickled veg, creamy mayo, a delicious coating of Random Harvest spicy mango dressing and more. A hearty homemade sandwich that is summer comfort food at its best.

Serves 4

Prep: 15mins

Pickling: 1+ hour

Ingredients

• 4 crusty bread rolls

• Roast chook (bought or cooked yourself)

• 2 spring onion, finely sliced lengthways

• 4 tbsp mayo

• Random Harvest spicy mango dressing

• Cilantro

• 1-2 tsp sriracha (optional)

• BiGG coconut satay seasoning (optional)

Pickled veg

• 1/2 cup rice wine vinegar

• 1/2 sugar

• 1/2 cup water

• 2 tsp salt

• 2 large peeled carrots, ribboned or sliced into batons

• 1 Lebanese cucumber, ribboned or sliced into batons

Method

1. Pickling your veg - Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the carrots, and cucumber to a large jar. Pour the pickling liquid over veggies, screw on the lid, and allow the veg to pickle in the refrigerator for at least one hour and up to 24 hours in advance.

2. Assemble Bahn Mi - Toast the rolls if desired, spread mayonnaise on bread and top with roast chicken, generously drizzle with Random Harvest dressing, add your drained pickled veg, spring onion slices and cilantro leaves. Serve warm.

   Optional:

   Mix 1-2 tsp of sriracha with your mayo to give it a kick of heat.

   For an extra flavour bomb sprinkle some BiGG coconut satay seasoning on top of your sandwiches.

Hints & Tips

Ribboned is a fancy word for a quick and easy process of using your peeler to make ribbon like slices. If, you want more crunch in your sandwich, I would head down the baton route.