4 Servings 25 min Cook
8 Slice Whole-Wheat Bread
4 Oz crumbled Ground Chicken
1 Tbsp chopped Shallots
3 Cloves, minced Garlic
1/2 Tsp Lemon Grass (Citronella)
3 Tbsp Fresh Cilantro
3 Tbsp Fish Sauce
1 Dash Salt
1 Dash Pepper
1 1/2 Tsp Cornstarch
1/2 Cup Sugar
8 Oz Sourdough Bread
2 Tbsp Butter
1 Cup, shredded or chopped Lettuce
1 Medium Carrots
1 Lime yields Lime Juice
1 Tbsp Mayonnaise-Like Dressing
1 Tsp Ginge
Preheat oven to 400 degrees F.
Add 1 pound ground chicken, 1 tablespoon finely chopped shallots, 3 cloves minced garlic, 1/2 teaspoon minced lemon grass, 3 tablespoon finely chopped fresh cilantro, 3 tablespoon fish sauce, salt/pepper, and 1 1/2teaspoons cornstarch to a bowl.
Place 1/2 cup granulated sugar on a plate.
Form mix into balls, and roll in sugar on plate.
Place parchment paper on a baking sheet, then place sugar rolled chicken meatballs onto paper.
Next put baking sheet in preheated oven for 20 minutes or until chicken meatballs are fully cooked.
Once done remove from oven
In a small bowl whisk together the lime juice, mayonnaise, and ginger; set aside.
Slice french bread and lightly butter.
Place grill on med-high heat.
Once grill is hot, place bread butter side down, and allow to brown.
Pay close attention that bread doesn’t burn.
Next assemble sandwich with lettuce, pickled carrot and diakon, and chicken meatballs.
Drizzle with lime-ginger sauce.
Recipe inspired by: http://theroxxbox.