Chicken Banh Mi

• 1 excellent torpedo roll, sliced horizontally (crusty on outside, soft inside)
• @1 tablespoons mustard butter (see recipe for homemade from scratch)
• @1 tablespoons plain fresh mayonnaise (see recipe) or aioli
• 2 ounces pickled vegetables (or fresh)- red peppers, cabbage, and carrots (see recipe on this site)
• 1 ounce fresh daikon, julienned
• 1 ounce thinly sliced sweet white onion
• 1 tablespoon fresh cilantro leaves
• 1 tablespoon fresh thai basil
• 1 tablespoon fresh scallion, julienned
• 3-4 ounces roasted chicken, sliced thinly
• argula, pea pod tendrils, spinach or radiccio greens, optional

1. Lightly smear the fresh mayo (or aioli) on the inside top and bottom sides of the roll.
2. Layer the sliced chicken on the bottom half of the roll, topped with the vegetables and fresh herbs. You can vary the ingredients. If you don't have pickled peppers and carrots, you can use fresh.
3. Dab the top inside of the roll with mustard butter (if you don't have time to make butter from scratch, then combine sweet cream butter with whole grain mustard). Pack in parchment paper in an insulated cool pack for travel.

excellent torpedo roll, butter, mayonnaise, vegetables, fresh daikon, sweet white onion, cilantro, fresh thai basil, fresh scallion, chicken

Taken from food52.com/recipes/6910-chicken-banh-mi (may not work)