This Asian Street sandwich was created at the World Food Championships in Las Vegas. Finalists had to draw a type of sandwich out of a hat and then do their own spin on it...I drew grilled chicken. We had to use their pantry ingredients, including Grey Poupon, the sponsor, and then present to 10 judges for the final round of the sandwich competition. This is an easy marinated chicken with tasty toasted bun.
In a large zip lock bag, mix soy sauce, Country Dijon mustard, honey, garlic, ginger, 1/3 C sesame oil and rice vinegar
Place chicken and veggies in the bag of marinade for 30-40 minutes.
Place 1 tablespoon of sesame oil in medium skillet. Remove veggies from marinade with slotted spoon and saute in the oil until nicely carmelized. Set aside.
Over medium-high heat, grill the marinated chicken about 10-12 minutes, turning at least 3 times until cooked thoroughly and chicken is nicely dark and sticky.
separate rolls into sets of 3 hooked together. Split the roll trios on the side with a small knife and open flat. Brush insides of rolls with sesame oil and toast on grill or griddle. Brush tops lightly and sprinkle with sesame seeds, then lightly toast tops 30 seconds . Place one chicken breast on the bottom of the roll, then top with grilled veggies. You may wrap each sandwich in serving paper ...just like you would get from a street cart ! Serves 8 (You could also divide each sandwich in thirds and serve as a platter of mini sandwiches)