Today's inspiration comes from the Vietnamese sandwich that combines meat and vegetables. Derived from the popular Banh mi Sai Gon sandwich developed in Saigon, it's become a popular street food. In Vietnam, sandwiches are typically eaten for breakfast or as a snack.
There are days when time gets away from me. I'm not one to miss a meal but if I'm busy, I can be late to the table. In such instances, I like to make a sandwich as a snack. Other than the daikon, leftover chicken and the pictured vegetables are always in my refrigerator.
If you've never tried daikon, it's milder than the red radish. I like it for the crispiness and the crunch. Having the layered sandwich with all that goodness makes me smile. Plus, I get the heat from the siracha sauce which is incredible. Packed with protein coupled with nutritious vegetables will fill you up and get you moving.
Tip: The vegetables may either be fresh from the garden or pickled. It's your preference.
Left over chicken breast (cold or reheated)
Cucumbers (thinly sliced)
Daikon or white radishes (thinly sliced)
Carrots (thinly sliced)
Siracha and mayonnaise mixed together
Leftover chicken preparation:
Butterfly chicken breasts pounded to flatten
Season with salt and pepper
Dredge in seasoned flour, next seasoned egg, finally panko bread crumbs
Fry in shallow pan of canola oil for about two minutes or so on each side over medium high heat.