Moscow Banh Mi

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

  • Total Time:
  • Servings: Makes 8 sandwiches

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  • 4 large carrots, finely julienned
  • 1 tablespoon sugar
  • 3 tablespoons cider vinegar
  • Salt and 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

How to make this recipe

  1. 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.

  2. 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.

  3. 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.

  4. Toast the baguettes in the oven for 5 minutes, until crusty. Split and cut each baguette into 4 lengths. Spread the mayonnaise on the bread and top with the beets and onion. Top with the chicken, carrots and lettuce. Close the sandwiches and serve.

Contributed By Photo © Con Poulos Published September 2011

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