Banh Mi Biscuit Panini
- Ingredients:9
- Servings:24
Banh Mi Biscuit Panini
- Ingredients:9
- Servings:24
- Calories per serving:
This recipe layers Banh Mi ingredients on panini bread made from Pillsbury™ Easy Split™ Southern Style Biscuit Dough for a flavor-packed handheld with plenty of freshness and heat.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Southern Style Easy Split™ Frozen Dough Biscuit, 3.17 oz (06249) | 9 lb 8.00 oz | 48 each |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Chicken breast, cooked, sliced | 3 lb 12.00 oz | 12 cups |
| Pickled carrots and daikon radishes, prepared, cut into matchsticks | 1 lb 8.00 oz | 6 cups |
| Cucumbers, thinly sliced | 1 lb 8.00 oz | 3 cups |
| Kewpie™ mayo | 1 lb 8.00 oz | 3 cups |
| Jalapeños, fresh, thinly sliced | 6 oz | 1 1/2 cups |
| Green onions, sliced | 6 oz | 1 1/2 cups |
| Cilantro leaves, fresh | 1 oz | 1 1/2 cups |
| Nuoc Cham sauce, prepared | 5 oz | 1/2 cup |
Instructions
- Prep
Thaw biscuit pucks, covered, for 30-40 minutes at room temperature or overnight in refrigerator.
Place 2 biscuits (with space between) on lightly greased panini press, preheated to 350°F.
Press closed until dough measures 5 x 4-inches; cook approx. 3 minutes or until golden brown.
Remove and let panini biscuits cool completely, about 10 minutes.
- Assembly
Spread 1 Tbsp Kewpie mayo on one panini biscuit, then layer on 1/2 cup (2.5 oz) of chicken.
Add 2 Tbsp (1 oz) cucumbers, 1/4 cup (1 oz) of pickled carrots and daikon, 1 Tbsp (0.25 oz) jalapeños, 1 Tbsp (0.25 oz) green onions, and 1 Tbsp of cilantro leaves.
Drizzle with 1 tsp of Nuoc Cham sauce.
Spread Kewpie mayo on another panini biscuit and place on top; cut in half and serve.
Recipe Tips
Make your biscuit panini bread ahead of time and store in refrigeration for up to 3 days. Warm to order on a flattop grill for 2-3 minutes or in a convection oven at 300°F for 2-3 minutes.
Nutrition Facts
Nutrition facts are not available for this recipe
