Categories: Sandwiches

Ingredients

• 1 cup water
• 1 cup rice vinegar
• 2/3 cup sugar
• 1 1/4 cups carrots, julienned
• 1 cup English cucumber, thinly sliced
• 1/4 cup mayo
• 1 1/2 tbsp. lime juice
• 1 1/2 tsp fish sauce
• 1/2 tsp black pepper
• 16 oz. baguette
• 10 oz. shredded chicken
• 1 cup cilantro
• 1/4 cup jalapeno, thinly sliced

Directions

1. Combine water, vinegar and sugar in a small saucepan. Bring to a boil over high heat. Add carrots and cucumber; cook 1 minute. Let cool completely, about 30 minutes. Drain.

2. Mix mayo, lime juice, fish sauce and black pepper in a small bowl. Refrigerate until ready to use.

3. Cut baguette into 4 portions and split each horizontally. Hollow out the tops and bottoms, leaving a 1/2-inch border. Spread the mayo mixture on the top halves. Layer chicken, the carrot mixture and cilantro on the bottom halves. Top with jalapeno.

Email to a friend | Print this recipe | Back