Vietnamese Sandwiches

Dancer^'s Note:

This is one of my husbands favorites.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 clove garlic, crushed
• 1/2 teaspoon salt
• 1/4 cup rice wine vinegar
• 1 teaspoon sugar
• 1/2 cup carrot, peeled and grated
• 1/3 cup thinly sliced white onion
• 2 tablespoons jalapeno chile, finely chopped
• 1 (16 inch) baguette
• 4 teaspoons low-fat mayonnaise
• 3/4 lb boneless skinless chicken breasts, cooked or 3/4 lb pork tenderloin
• 1 tablespoon fresh lime juice
• 1/2 teaspoon five-spice powder
• 1/2 cup fresh cilantro

Directions:

1. With chef's knife, mash garlic and salt into a paste.
2. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
3. Add carrots, onions and chilies.
4. Toss to coat, set aside.
5. Slice baguette into 4 equal lengths.
6. Split each piece horizontally.
7. Spread cut sides with mayonnaise.
8. Arrange the meat on the 4 bottom halves.
9. Sprinkle with lime juice and 5-spice powder.
10. Top with the carrot salad and a shower of cilantro leaves.
11. Cover with bread tops.

Reviews

[Kevin Young]

I used to buy these sandwiches at a restaurant in Maryland called Ba-Le, it was a Vietnamese/French deli, and these are just like the ones I used to buy, very authentic. The vegetables are so good prepared this way, and with the bread toasted it's fabulous.

[L DJ]

Thanks for posting this. It is just wonderful. A man pleaser.

[Chef #856170]

Delicious!!! I used fish as the protein (poached cod in a bit of soy sauce, sesame seed oil, and veg stock) and it worked out beautifully. I agree, the 5-spice added a very nice touch. I will try these with tofu next and see if I can make them 100% vegan.