Pantheon’s recent Design a Warming Winter Panini competition has been won by chef Mark Hopkinson from Castleford who will shortly be receiving a fabulous Pantheon CPG contact panini grill! Mark had a successful career working with contract caterer Gather & Gather (in fact, he was their Chef of the Year in 2014) before launching his own successful catering establishment.
Comments Stuart Hayes, Pantheon’s sales director who, as an ex-chef, was one of the judges, “Mark’s Banh Mi recipe was really exciting and showed that it’s possible to offer customers something a little different without requiring specialist equipment and ingredients – or a large budget. Everything Mark’s used is readily available from any good wholesaler or high street supermarket.”
Mark’s Vietnamese (Banh Mi) Panini
Ingredients
1 panini
1 chicken breast
1 tsp shichimi spice mix
1 tsp soy sauce
1 tsp sesame oil
1/2 a carrot
50g mooli (daikon)
1 tsp rice vinegar
1 tsp caster sugar
50ml hot water
fresh coriander
2 or 3 Chinese cabbage leaves
1 tsp sriracha sauce
Method
Butterfly the chicken breast
Mix shichimi spice mix with the soy sauce and sesame oil and massage on to the chicken
Leave to marinate for at least 15 minutes
Grate the carrot and mooli, place in a bowl and add rice vinegar, caster sugar and hot water and leave for 15 minutes.
Griddle the chicken for 2 minutes on a Pantheon double sided contact grill.
Slice panini in half and toast outer surface on the contact grill.
Assemble by laying Chinese leaves on base of panini and then top with the chicken followed by the pickled carrot and mooli and coriander.
Finish with a drizzle of sriracha sauce
Place top half of panini on and enjoy.