Food Recipes Moscow Banh Mi 5.0 (487) Add your rating & review Farmstead chicken is the star ingredient in a Moscow banh mi, a riff on a classic Vietnamese sandwich. What makes it Russian? The chopped beets and horseradish mayonnaise that are layered with the chicken, lettuce and vinegary carrots. Satisfying Sandwiches By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on April 6, 2018 Rate PRINT Share Trending Videos Close this video player Photo: © Con Poulos Total Time: 1 hr Yield: 8 sandwiches Ingredients 4 large carrots, finely julienned 1 tablespoon sugar 3 tablespoons cider vinegar Salt and freshly ground pepper 3 tablespoons canola oil 1 pound beets, peeled and finely julienned 1/2 small red onion, cut into thin slivers 1/2 cup mayonnaise 3 tablespoons drained prepared horseradish, squeezed dry 1 1/2 pounds skinless, boneless chicken breasts, pounded 1/2 inch thick 2 baguettes 8 large green lettuce leaves, torn Directions 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. Wipe out the 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. 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. 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. Originally appeared: September 2011 Rate It Print