Rigatoni with Chicken Thighs

This take on a banh mi sandwich is made with a spicy marinade served up on liverwurst and chicken between two halves of a jumbo croissant.
Directions for: Hanoi Hoagie

Ingredients

Marinade

2 Tbsp vegetable oil

cup rice vinegar

tsp soy sauce

1 green onion, chopped

2 shallots, cleaned and rough chopped

2 Tbsp fresh ginger, chopped

2 jalapenos, thinly sliced, plus one for garnish

2 red Thai chilis, deseeded and sliced

Hanoi Hoagie

1 lb(s) daikon, peeled and shredded

1 carrot, peeled and shredded

cup rice vinegar

1 Tbsp sugar

1 jumbo croissant

lb(s) liverwurst

Lettuce leaves

1 pre-cooked chicken breast, sliced

1 peppercorn pate with jelly, sliced

Directions

Marinade

1. In a food processor add vegetable oil, rice vinegar, soy sauce, green onion, shallots, jalapeno, red Thai chili, cilantro, and ginger together. Pulse until finely processed. Set aside.

Hanoi Hoagie

1. Mix daikon, carrot, rice vinegar, and sugar. Allow it to marinate. Slice the croissant in half, lengthwise. Spread liverwurst on top and bottom of croissant. Layer lettuce, and chicken. Spoon the marinade onto chicken. Add sliced pate, and slaw. Garnish with extra red Thai chilis, cilantro, and sliced jalapenos.

See more: Asian, Chicken, Comfort Food, Hot and Spicy, Lunch, Main, Vegetables