Thai Chicken Banh Mi

• Pickled Carrots
• 3 cups rice wine vinegar
• 3 cups water
• 1 tsp. kosher salt
• 1-1/2 qt. shoestring carrots
• Spicy Coconut-Dijon Sauce
• 2 qt. coconut milk
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• 3/4 cup sweet chili sauce
• 3/4 cup KRAFT MAYO Real Mayonnaise
• Meatballs
• boneless skinless chicken thighs
• 6 each egg whites, lightly beaten
• 3/4 cup GREY POUPON Country Dijon Mustard
• 3/4 cup nam pla (fish sauce)
• 6 Tbsp. soy sauce
• 2 cups panko bread crumbs
• 1-1/2 cups PLANTERS Dry Roasted Peanuts, finely chopped Rite Aid Buy 1 Get 1 Free thru 02/06
• 3/4 cup garlic, minced
• 3/4 cup gingerroot, minced
• 3/4 cup lemon grass, chopped
• 6 each scallions, diced
• 12 each serrano chiles, diced
• 6 Tbsp. canola oil
• Assembly
• 12 each French bread baguettes (24 inch), ends trimmed, partially split and cut crosswise in half
• 1-1/2 qt. bean sprouts
• 1-1/2 qt. fresh Thai basil leaves

1. Pickled Carrots: Whisk vinegar, water and salt until well blended; pour over carrots.
2. Refrigerate 4 hours.
3. Meanwhile, prepare Spicy Coconut-Dijon Sauce.
4. Spicy Coconut-Dijon Sauce: Cook coconut milk in saucepan on medium-low heat until reduced to about 3 cups (or until reduced to about 1/2 cup for trial recipe), stirring frequently.
5. Remove from heat; whisk in mustard and chili sauce.
6. Cool completely.
7. Whisk in mayonnaise.
8. Refrigerate until ready to serve.
9. Meanwhile, prepare Meatballs.
10. Meatballs: Chop half the chicken into medium dice-size pieces.
11. Place remaining chicken in food processor with eggs, mustard, nam pla and soy sauce; pulse until well blended.
12. Saute bread crumbs, nuts, garlic, ginger, lemon grass, scallions and chiles in hot oil on medium heat 15 min.
13. ; cool.
14. Add to chicken mixture; mix lightly.
15. Use #40 scoop to make 120 meatballs (or 20 meatballs for trial recipe), about 1 oz.
16. each.
17. Refrigerate 1 hour.
18. Bake meatballs in 400 degrees F convection oven 20 min.
19. or until done (165 degrees F).
20. For each serving: Spread cut sides of 1 baguette piece with 1/4 cup Spicy Coconut-Dijon Sauce; fill with 5 meatballs and 1/4 cup each bean sprouts, Pickled Carrots and basil.

carrots, rice wine vinegar, water, kosher salt, shoestring carrots, sauce, coconut milk, poupon, sweet chili sauce, mayo, meatballs, chicken thighs, egg whites, fish sauce, soy sauce, bread crumbs, peanuts, garlic, gingerroot, lemon grass, scallions, serrano chiles, canola oil, bread, bean sprouts, fresh thai basil leaves

Taken from www.kraftrecipes.com/recipes/thai-chicken-banh-mi-127055.aspx (may not work)