For this riff on banh mi, sticky-sweet chicken meatballs get tucked into crusty baguettes with fresh veggies and herbs. A meatball mix is ready to shape, and a lemongrass glaze brushes it up.
Contains: eggs, wheat, soy.
Note: The chicken meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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What You Get
Jalapeño pepper (optional)
Ginger chicken meatball mix (see note below)
What You'll Need
Preheat the oven to 375°F. Place about 1 cup shredded carrots in a bowl, drizzle with the juice of the lime, season with salt, and toss to combine. Slice the cucumbers into long spears about ½-inch thick. Trim the cilantro, separating it into sprigs. Thinly slice the jalapeño into rings, if you want some heat.
Shape the chicken mixture into 9 plump patties about 2 inches in diameter. (The chicken mixture may be a bit sticky, but you can rub a little oil between your palms.) In a large frying pan over medium-high heat, warm 3 tablespoons vegetable oil. When the oil shimmers, add the patties and cook until browned and firm, 3 to 5 minutes each side. Coat each patty with some of the lemongrass glaze, and transfer to a plate and keep warm.
Meanwhile, slide the baguettes into the oven to warm, 5 to 8 minutes. Cut the baguettes into evenly sized rolls, split them in half lengthwise, and hollow out and discard the interiors.
To build the sandwiches, place the rolls on plates, and spread with mayo, if you want some more richness. Layer with the carrots, cucumber spears, and chicken patties. Top each with a handful of cilantro and jalapeño rings, if you want a kick, and serve warm.