Chicken Banh Mi Sliders

Chef’s Note









  • 13 cupwhite vinegar
  • 14 cup plus a pinch granulated sugar
  • kosher salt
  • 2 cups shredded carrots (from 3 medium)
  • 12 cupmayonnaise
  • 2 tablespoonssriracha sauce
  • 2 teaspoonsfresh lime juice
  • 12 slider buns (brioche or fresh parker rolls or mini potato rolls)
  • 12 thin slices liverwurst (optional or https — or / or recipe or vietnamese-chicken-liver-pate-516702)
  • 2 cooked chicken breast halves, thinly sliced (if using rotisserie chicken, remove the skin)
  • 1 12 cups sliced cucumbers (thinly sliced)
  • 12 cupfresh cilantro leaves
  • Directions

  • Position a rack about 4 inches from the broiler; heat the broiler on high.
  • In a medium bowl, combine the vinegar, 1/4 cup of the sugar, and 1/4 teaspoons salt; stir until the sugar dissolves. Add the carrots, and toss well; set aside for 20 minutes, stirring occasionally.
  • Meanwhile, in a small bowl, combine the mayonnaise, Sriracha, lime juice and a pinch of sugar.
  • Slice the buns and arrange cut side up on a broiler pan. Broil until lightly toasted, about 30 seconds. Spread the Sriracha mayonnaise over the tops and bottoms of the buns. Divide the liverwurst, if using, among the bun bottoms. Top with the chicken, drained carrots, cucumber, cilantro and bun tops, and serve.
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