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