Prep 1 hr 15 mins
Cook 0 mins
These are excellent and rival anything you would get at a Vietnamese sandwich shop. If you use sourdough for the baguette, it gives it a nice tang. Feel free to use meat leftover from another meal, especially one that contained Asian flavors. Thanks to Mersaydees for putting this recipe in her best of 2008 cookbook!
- 2 boneless skinless chicken breasts (or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
- 1 carrot, thinly sliced lengthwise
- 1 daikon radish, 4 inch piece, thinly sliced lengthwise
- 1⁄2 teaspoon salt
- 4 teaspoons sugar, divided use
- 3 tablespoons white vinegar
- 2 tablespoons water
For sandwich assembly
- 1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
- mayonnaise or light mayonnaise
- soy sauce
- fresh cilantro
- 1⁄2 cucumber (shredded or thinly sliced lengthwise)
- 1 jalapeno, seeded, cut into matchsticks (or use a serrano or add some seeds, if you want it hot)
- 2 tablespoons mirin
- 1⁄2 tablespoon soy sauce
- 1⁄2 teaspoon fish sauce
- 1⁄4 cup rice vinegar
- 1 tablespoon lime juice
- 1⁄2 teaspoon garlic, minced
- 1⁄2 teaspoon sweet chili sauce
- 1⁄2 tablespoon teriyaki sauce
- 1 tablespoon sake
- 1 green onion, white part only, sliced
- If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
- Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
- Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
- Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
- Grill meat until done and slice.
- Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!
Delicious! We loved the combination of flavors and the textures from the pickled vegetables and marinated meat. I used multigrain baguette and light mayonnaise, as well as low-sodium soy sauce. Thanks for sharing!
DH and I had this for lunch today. His comment, "Tastes like a sandwich you'd get at a great restaurant." That's quite a compliement coming from a picky eater like him! He didn't think this would work without a great-tasting crusty bread like a baguette, which is called for in the recipe. It also makes for a stunning presentation. First time I used daikon radish. Made for Chinese & Vietnamese New Year Tag.
These were really good. I had ran out of fish sauce so used a little oyster sauce instead hoping it would give it a little of that salty, fishy flavor. Daikon was also a no go since I could not find any at the store. Instead I doubled the dressing for the carrots and added the cucumber and cilantro to that thinking that would give the veggies more zing. It was really great. Thanks for a keeper.