Korean Style Chicken Sandwiches

Summer time is here!  Yep 107 today...sizzling, so fresh, light and easy is in order.  I know I have a hit when they finish eating and shout out "I want the left-overs for lunch tomorrow!!!"

From our garden:
arugula, italian parsley and peach

Korean-Style Chicken Sandwich

By Grace Parisi

Adapted

 

     ¼ cup hoisin sauce

    ¼ cup low-sodium tamari soy sauce

    2 tablespoons honey

    1 tablespoon finely grated fresh ginger

    2 garlic cloves, minced

    1 teaspoon Asian chili-garlic sauce

    1 teaspoon Asian sesame oil

    Salt and freshly ground pepper

    3 skinless, boneless chicken breasts, trimmed of visible fat

    Vegetable oil, for brushing

    1 bunch arugula

    1 small bunch Italian parsley

    Mayonnaise

    Sourdough rolls

    

1.      Heat a cast iron grill pan over medium high heat.

2.       In a medium bowl, combine hoisin sauce with the soy sauce, honey, grated ginger, minced garlic, chili-garlic sauce and sesame oil.

3.      Season the barbecue sauce with salt and pepper.

4.      Brush the grill lightly with vegetable oil

5.      Season the chicken with salt and pepper.

6.      Grill the chicken, turning occasionally, until golden and almost cooked through, about 10 minutes.

7.      Brush with the barbecue sauce and grill, turning and brushing, until golden brown, about 3 minutes longer. Reserve 1/3 of sauce

8.      Transfer the chicken to a work surface and let stand for 5 minutes, then cut it into 1/2-inch strips.

9.    Cut the rolls in half and brush with oil.

10.  Grill both sides until toasted.

11.  Mix mayonnaise and remaining barbeque sauce and spread on toasted roll.

12.   Add chicken, arugula and parsley

Lao-Style Chicken Baguette Sandwiches

 

Robotics, dance class, library program and Target's 90% of summer sale, oh my!  So when I spotted this recipe, I thought of Food TV Great Food Truck Race and the Nom Nom truck.

The recipe calls for watercress but my one stop shop didn't have it so I opted for baby arugula and fearful of the spiciness I eyed the ingredient for the Chile-Garlic sauce.

First question as they sat down, "What is in it? Take out the tomatoes".  "But I just picked the tomatoes from our garden."  Another one agrees to try it as is and the third on demands that she makes her own sandwich.  Sold after the first bite.  "Yum", cried out in unison.  "I want more sauce."  "My stomach is dancing!!!"

 

Lao-Style Chicken Baguette Sandwiches with Watercress

from Sebastien Rubis

adapted

 Chile-Garlic Sauce

1/8 cup grapeseed oil

1 large shallot, thinly sliced and separated into rings

3 large garlic cloves, coarsely chopped

2 1/2 tablespoons minced fresh ginger

1/8 cup Korean coarse red pepper powder (I used chili pepper powder)

1 1/2 tablespoons sugar

1 1/2 tablespoons Asian fish sauce

~ heat a small skillet over moderate heat

~ add the oil

~ add the shallot rings and cook over moderate heat, stirring a few times, until golden brown and crisp, about 3 minutes

~ with a slotted spoon, transfer the shallot rings to a bowl

~ add the garlic to the hot oil and cook over moderately low heat, stirring a few times, until golden, about 1 minute

~ with a slotted spoon, transfer the garlic to the bowl

~ add the ginger to the skillet and cook until fragrant, 2 minutes

~ add the red pepper powder and sugar and cook, stirring, for 30 seconds

~ scrape the sauce into the bowl

~ stir in the fish sauce

sandwich

1-tablespoon vegetable oil

2 boneless chicken breast halves, (6 ounces each)

Salt and freshly ground black pepper

Chile-Garlic Sauce

Four 6-inch lengths of baguette, split and toasted

Mayonnaise

1 small bunch baby organic argula

2 medium organic tomatoes, sliced

1 cup coarsely shredded organic carrots

~ heat a medium skillet

~ heat the oil

~ season the chicken breasts with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until 4 minutes

~ reduce the heat to moderate

~ turn the chicken breasts over and cook until white throughout, about 5 minutes longer

~ transfer the chicken breasts to a carving board and let rest for 5 minutes  

~ slice the chicken crosswise 1/3 inch thick

~ spread the chile-garlic sauce on the cut sides of the baguettes and spread mayonnaise on top 

~ fill the sandwiches with the arugula, chicken, tomatoes and carrots and serve