Recipes

Rubaiyat Release Day

Vietnamese Grilled Chicken Sandwich

YIELD:
Serves 6
CHEF:
Cakebread Cellars Culinary Team
Pairs well with:
Rubaiyat, North Coast

A great pairing with Rubaiyat!


Ingredients

1 small (3 ½ lb.) chicken
2 T. fish sauce
2 T. lime juice
1 ½ T. vegetable oil
½ tsp. sugar
½ tsp. salt
2 tsp. cracked black pepper

3 carrots, peeled and julienned
1 small daikon, peeled and julienned
1 c. water
½ c. rice wine vinegar
6 T. sugar
2 ½ tsp. salt

1/2 c. cilantro, chopped
1 jalapeno, seeded and chopped
2 T. lime juice
1 c. mayonnaise

6 small French rolls
1 Japanese cucumber, sliced thin
1 jalapeno, sliced thin
1 c. cilantro leaves


Preparation of chicken

Place the chicken on a cutting board breast side up. With a large chef’s knife, insert the blade into the cavity and cut down on either side of the backbone. Remove the backbone and flatten the bird so that it lays flat. Mix together the other ingredients for the marinade. Place the chicken in a shallow casserole dish and pour the marinade over the top. Marinate for 2 hours or preferably overnight.


Grilling and presentation

To grill, remove from the refrigerator and allow to come to room temp. Place on a medium-hot grill, skin side down. Place a heavy brick on top and cook until the skin side is brown. Remove the brick, flip the chicken, place the brick on top and continue grilling until cooked through, about 20-30 minutes depending upon the size of the chicken. If the chicken flares up or if the outside is brown but the chicken is still raw in the center slide the chicken over to a cooler part of the grill and cook over indirect heat. Once the chicken is cooked through, remove from the grill and allow to cool. Remove the bones from the bird and chop the meat on a cutting board. Transfer to a bowl, collecting any juices from the cutting board.

To make the pickled carrots and daikon, place the julienned vegetables in a medium-sized bowl. Combine the water, vinegar, sugar and salt in a small saucepan. Bring to a boil and pour over the top of the vegetables. Allow to sit for 20 minutes before using or refrigerate for later use.

To make the cilantro mayonnaise, combine the cilantro, jalapeno, lime juice and mayonnaise in small container and blend with a hand-held mixer until smooth and bright green, reserve.

To assemble the sandwiches, cut the bread lengthwise in half. Spread the flavored mayonnaise on both cut sides. Cover the bottom half with the chopped chicken, top with the pickled vegetables, the sliced cucumber, jalapeno and cilantro sprigs, cover with the top piece of bread and press together.

Enjoy with Cakebread Cellars Rubaiyat.

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