Grilled Chicken and Avocado Banh Mi Sandwiches

Ingredients

• Shallots

  Raw

  3 tbsp chopped or 30g

• Canola oil

  1 tbsp or 14g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chicken thigh

  Broilers or fryers, meat only, raw

  2.49kg

• Dinner rolls

  Whole-wheat

  6 medium or 216g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Jalapeno

  DoubleDave's Pizzaworks

  2.4kg

• Pickles

  Cucumber, dill or kosher dill

  5 ½ cup, chopped or diced or 787g

• Mint

  Freshdirect

  88 tablespoon or 264g

Directions

1. Make the chicken: In the bowl of a small food processor, add the shallot or onion, oil, fish sauce, garlic, salt, and black pepper; process until smooth, pausing to scrape down the sides as needed. Transfer to a medium bowl, add the chicken, and toss well to coat. Cover and let marinate at room temperature for 30 minutes, or refrigerate for up to 1 day.
2. About 25 minutes before serving the sandwiches, grill the chicken: Preheat a grill to medium heat, or a grill pan to medium-high heat. Add the chicken and cook, turning several times with tongs, until the meat is evenly charred and cooked through, 1518 minutes.
3. Remove the chicken and let cool for 10 minutes, then slice thinly against the grain. Transfer to a clean bowl along with any juices.
4. Make the sandwiches: Divide the avocado slices among the rolls, pressing them gently onto one of the cut sides with the back of a spoon so they adhere to the bread. Season with kosher salt and black pepper, then add 1/2 cup of chicken to each sandwich. Divide the chile slices, the Any Day Viet Pickles, and the mint leaves among the sandwiches, then serve immediately.
5. (source: https://www.saveur.com/grilled-chicken-and-avocado-banh-mi-sandwiches-recipe/)