Moscow Bahn Mi

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 4 large carrots, finely julienned
• 1 tablespoon sugar
• 3 tablespoons cider vinegar
• salt & freshly ground black pepper
• 3 tablespoons canola oil, divided
• 1 lb beet, peeled and finely julienned
• 1/2 small red onion, cut into slivers
• 1/4 cup water
• 1/2 cup mayonnaise
• 3 tablespoons prepared horseradish, drained and squeezed dry
• 1 1/2 lbs chicken breasts, skinless, boneless, pounded to 1/4 inch thickness
• 2 french baguettes
• 8 lettuce leaves, large green leaf

Recipe

• 1 in a large skillet, cook the carrots with the sugar and 2 tablespoons of the vinegar over moderate heat, tossing, until barely softened, 2 minutes. season with salt and pepper. spread on a plate and refrigerate until chilled.
• 2 wipe out skillet and heat 1 tablespoon of the oil in it. add the beets and onion and cook over moderate heat for 1 minute. add the remaining vinegar and 1/4 cup of water, cover and cook until the beets are crisp-tender and dry, 5 minutes. spread the beets and onion on a plate, season with salt and pepper and refrigerate until chilled.
• 3 preheat the oven to 350°. light a grill. in a bowl, whisk the mayonnaise and horseradish. brush the chicken with the remaining oil and season with salt and pepper. grill over high heat, turning once, until lightly charred, 5 minutes. transfer to a cutting board and let cool slightly. cut crosswise into strips.
• 4 toast the baguettes in the oven for 5 minutes, until crusty. split and cut each baguette into 4 lengths. spread the mayonnaise on the bread and top with the beets and onion. top with the chicken, carrots and lettuce. close the sandwiches and serve.