Grilled Chicken Banh Mi Sandwiches With Pickled Vegetables In A Mustard Vinaigrette - Spread the Mus

Ingredients

• ¼ cup coconut milk
• 2 Tbsp fresh ginger, sliced
• 2 green onions, sliced
• 2 cloves garlic, smashed
• 2 Tbsp fresh lime juice
• 1 Tbsp coarsely chopped fresh cilantro
• 1 Tbsp honey
• 1 Tbsp tamari or soy sauce
• 1 Tbsp canola oil
• 2 tsp fish sauce
• 1 tsp Sriracha
• 1 Tbsp yellow prepared mustard
• 1 ½ lbs boneless skinless chicken breast
• 2 Tbsp white vinegar
• 2 tsp liquid honey
• 1 large carrot, cut into matchstick pieces
• ½ English cucumber, cut in half and sliced diagonally
• 6 radishes, thinly sliced
• 2 tsp yellow mustard seed
• 1 pinch salt
• ⅓ cup mayonnaise
• 2 tsp Sriracha
• 1 fresh baguette or 4 crusty sub rolls
• 1 cup arugula or other mirco greens
• ½ cup fresh cilantro leaves
• ¼ cup mustard sprouts