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Thai sandwich

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The word sandwich comes from John Montagu, 4th Earl of Sandwich, who lived in England in the 1718 – 1792. Exactly why this versatile dish is named after him is up for debate, but the most widely known explanation is that he had a habit of eating sliced meat held between pieces of bread during long card playing sessions. He loved to play cribbage and didn’t want to take a break to eat, so he ordered something that he could eat at the table without getting his fingers greasy. Eventually, other gamblers started ordering “the same as Lord Sandwich” and this is how meat between two pieces of bread became known as “a sandwich”.

I do not know if this story is true nut it doe smake a lot of sense.  A sanwich remains the ideal food to eat at a casino table when you want to keep your hands clean.  It also remains the ideal food to eat at your computer when you play in an online casino or get ready for an extended work session.  I like to prepare this Thai sandwich before I login to my Yako Casino account to play Rich Wilde and The Book of Dead, my favorite casino game, a fun slotmachine.   The sandwhich is easy to prepare and will only taste better if it has to stand around for a couple of hours before I get hungry and want to it.  It is the perfect meal that is there when i want to eat.

Thai sandwich recipe

This Thai sandwich recipe calls for a 12 inch French baguette, but you can substitute with several smaller dinner rolls instead if you prefer. Just make sure to chose a bread that is sturdy enough to handle the filling.

Tips! You can toast the bread lightly before adding the filling.

Ingredients

  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 1/4 cup white sugar
  • 1/4 cup thinly sliced white onion
  • 1/4 cup carrot, cut into 1/16-inch-thick matchsticks
  • 1/4 cup daikon, cut into 1/16-inch-thick matchsticks
  • 1/2 skinless, boneless chicken breast, broiled and cut into bite-size pieces
  • One 12-inch baguette, cut lenghtwise
  • 4 tablespoons mayonnaise
  • Salt to taste
  • Ground black pepper to taste
  • 1/4 cup thinly sliced cucumber
  • 1 small jalapeno pepper, seeded and cut into 1/16-inch-thick matchsticks
  • 2 tablespoons fresh cilantro leaves
  • 1 lime wedge

Instructions

  1. Bring rice vinegar, water, and sugar to boil in a saucepan over meadium heat. Stir until the sugar has dissolved (will usually take around one minute). Set aside to cool down.
  2. When the vinegar marinade isn’t hot anyhome, add the onion, carrot and daikon to the saucepan and leave it to stand for at least half an hour.
  3. Pull the centre of the bread out of the baguette halves, to create space for the filling.
  4. Remove the vegetables from the vinegar marinade and drain off excess vinegar from them.
  5. Spread mayonnaise over each of the baguette halves.
  6. Fill the cavity of the bottom half of the baguette with chicken + the vinegar marinated vegetables. Add salt and pepper to taste. Put cucumber, jalapeno pepper and cilantro on top of the vegetables. Squeeze over the juice from the lime wedge.
  7. Top with the other half of the baguette, and serve.

What’s daikon?

Daikon is a mild-flavored winter radish with a long, white root. It is the cultivar ‘Longipinnatus’ of the species Raphanus sativus. The daikon is native to Asia and is a popular ingredient in many Asian dishes. Thai cousine does for instance have plenty of soup recipes that call for daikon.

The name daikon is from the Japanese language, and it is under this name that it is commonly known in English, although mooli is also quite commonly used in British English since that’s the name in Hindi and Urdu. Due to Chinese migration, the term luóbo has also become rather widespread.