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CHICKEN - LO-CHICKEN - Moscow Banh Mi Sandwich
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| Moscow Banh Mi SERVINGS: MAKES 8 SANDWICHES •F&W •STAFF-FAVORITE Farmstead chicken is the star ingredient in a Moscow banh mi, a riff on a classic Vietnamese sandwich. What makes it Russian? The chopped beets and horseradish mayonnaise that are layered with the chicken, lettuce and vinegary carrots. slideshow Satisfying Sandwiches | |
| 4 large | carrots, finely julienned |
| 1 tablespoon | sugar |
| 3 tablespoons | cider vinegar |
| Salt | |
| freshly ground pepper | |
| 3 tablespoons | canola oil |
| 1 pound | beets, peeled and finely julienned |
| 1/2 small | red onion, cut into thin slivers |
| 1/2 cup | mayonnaise |
| 3 tablespoons | drained prepared horseradish, squeezed dry |
| 1 1/2 pounds | skinless, boneless chicken breasts, pounded 1/2 inch thick |
| 2 | baguettes |
| 8 large | green lettuce leaves, torn |
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In a large skillet, cook the carrots with the sugar and 2 tablespoons of the vinegar over moderate heat, tossing, until barely softened, 2 minutes. Season with salt and pepper. Spread on a plate and refrigerate until chilled.
Wipe out the skillet and heat 1 tablespoon of the oil in it. Add the beets and onion and cook over moderate heat for 1 minute. Add the remaining vinegar and 1/4 cup of water, cover and cook until the beets are crisp-tender and dry, 5 minutes. Spread the beets and onion on a plate, season with salt and pepper and refrigerate until chilled.
Preheat the oven to 350°. Light a grill. In a bowl, whisk the mayonnaise and horseradish. Brush the chicken with the remaining oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred, 5 minutes. Transfer to a cutting board and let cool slightly. Cut crosswise into strips.
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