My garden is growing like crazy these past few weeks. We’ve had some very hot, humid days and a few rain showers which is the perfect recipe for Michigan gardening goodness. I can’t believe I actually have a growing, producing garden. I’m rather ignorant in the ways of gardening, but with the help of my local feed store, and God’s gracious sunshine and rain, we’ve got veggies coming out our ears!
This past week I’ve been trying new recipes nearly every night. Tonight’s recipe was simply amazing. Ked took one bite and said, “You can make this again!” By the time he finished the sandwich he said, “That might be the best chicken sandwich I’ve ever had. That’s like restaurant quality!”
I’d heard my friends in Florida recently discussing Vietnamese sandwiches, and I’ve never had one. So when I was checking All Recipes to see what I could do with the daikon radishes I planted, this sandwich came up and I knew I had to try it. You start by pickling the daikon radishes, carrots and onion (all from my garden). The pickling process is nothing other than boiling rice vinegar, water and sugar and then letting the veggies marinate in it for a half hour. Then you season chicken breasts and broil them and toast the bread. The sandwich is assembled with the chicken, pickled veggies, cucumber slices, cilantro, and jalapeno slices (all of which I also had in my garden). It sounds like a lot of work, but it really isn’t and it was A.M.A.Z.I.N.G. It was packed with flavor and had that fresh taste of summer. I think it tasted just that much better knowing that everything except for the chicken and bread was grown in my backyard!
For the kids I just put the chicken, cilantro and cucumber on their sandwiches and they still devoured it. Thankfully, there’s enough of the chicken and pickled veggies for lunch tomorrow. I can hardly wait!
Here’s the link to the recipe. It’s a must-try, summer garden sandwich!!
Banh Mi Vietnamese Sandwiches on Allrecipes