Bánh Mì Sandwich

Ingredients List

• ½ cup rice vinegar

• ¼ cup white sugar

• ¼ cup water

• ¼ cup matchstick-cut carrots

• ¼ cup peeled and matchstick-cut daikon radish

• ¼ cup thinly sliced white onion

• 1 skinless, boneless chicken breast half

• 1 pinch garlic salt, or to taste

• ground black pepper to taste

• 1 (12 inch) French baguette

• 4 tablespoons mayonnaise

• ¼ cup thinly sliced cucumber

• 1 tablespoon fresh cilantro leaves

• 1 small jalapeño pepper, cut into 1/16-inch-thick matchsticks

• 1 wedge lime

Instructions

Prepare all ingredients before you begin.

In a saucepan, combine rice vinegar, sugar, and water. Bring to a boil over medium heat, stirring constantly until the sugar dissolves (about 1 minute). Let the mixture cool down.

Combine the carrots, radishes, and onions in a bowl. Pour the cooled vinegar mixture over the vegetables and let them marinate for at least 30 minutes. While the vegetables soak, position an oven rack about 6 inches from the heat and preheat the broiler. Lightly oil a slotted broiler pan.

Season the chicken breast with garlic salt and pepper.

Place the chicken on the prepared pan and broil, flipping once, until golden brown and fully cooked through (about 6 minutes per side).

Transfer the chicken to a cutting board and slice it into bite-sized pieces.

Cut the baguette in half lengthwise and remove the soft interior, creating a hollow space for the fillings.

Toast the baguette lightly under the broiler for 2 to 3 minutes.

Once the vegetables have marinated, drain off any excess vinegar mixture.

To assemble the sandwich, spread mayonnaise on both halves of the toasted baguette. Place the chicken on the bottom half, then layer with cucumber, drained pickled vegetables, cilantro, and jalapeño. Squeeze a lime wedge over the fillings and top with the other half of the baguette.

Cut the sandwich into two 6-inch portions and serve.

Nutritional Information (per serving)