Page 39 - #MyMustard Recipe Book

INGREDIENTS
MARINADE:
4 cup (60 mL) coconut milk
2 Tbsp (30 mL) fresh ginger, sliced
2 green onions, sliced
2 garlic cloves, smashed
2 Tbsp (30 mL) fresh lime juice
1 Tbsp (15 mL) coarsely chopped fresh cilantro 1 Tbsp (15 mL) liquid honey
1 Tbsp (15 mL) tamari or soy sauce
1 Tbsp (15 mL) canola oil
2 tsp (10 mL) fish sauce
1 tsp (5 mL) Sriracha
1 tsp (5 mL) yellow prepared mustard
12 lbs (750 g) boneless skinless chicken
breast
PICkLED VEGETABLES:
2 Tbsp (30 mL) white vinegar
2 tsp (10 mL) liquid honey
1 large carrot, cut into matchstick pieces 2 English cucumber, cut in half and sliced
diagonally
6 radishes, thinly sliced
2 tsp (10 mL) yellow mustard seed
pinch salt
3 cup (75 mL) mayonnaise
2 tsp (10 mL) Sriracha
1 fresh baguette or 4 crusty sub rolls
1 cup (250 mL) arugula or other micro greens 2 cup (125 mL) fresh cilantro leaves
4 cup (60 mL) mustard sprouts
SuBStitutionS:
Can use boneless skinless chicken thighs or turkey breast instead of the chicken breast. Adjust the grilling times accordingly.
INSTRUCTIONS
For the marinade:
1. Combine all of the ingredients in the blender and process until smooth.
2. Place the chicken in a glass bowl or dish and pour the marinade over top.
3. Cover with plastic wrap and refrigerate for 2 hours or overnight.
4. Remove from the fridge 1 hour before grilling.
5. Preheat and grease the grill. Grill the chicken over
medium heat until no longer pink inside, about
8 minutes, flipping once. To be sure the chicken is done, insert an instant read thermometer and it should read 165°F (75°C).
While the chicken is marinating, prepare the pickled vegetables:
1. Whisk together the vinegar and honey in a medium bowl. Toss in the carrot, cucumber, radishes and mustard seed. Stir to coat.
2. Cover and refrigerate for 2 hours. Drain off any excess liquid and toss with a pinch or two of salt.
To assemble the sandwiches:
1. Stir together the mayonnaise and Sriracha in a small bowl.
2. Once the chicken has been grilled and cooled, slice it on the bias.
3. Spread the Sriracha mayonnaise on both sides of the baguette or crusty rolls.
4. Top with the sliced chicken, pickled vegetables, greens, cilantro and mustard sprouts.
5. Top with the other half of the bread and wrap well.
Makes 4 sandwiches
Nick Heger @nickheger @SKmustard #MyMustard keeps sandwiches from being sadwiches
#MyMustard | 29