Prep 15 mins
Cook 0 mins
This is one of my husbands favorites.
- 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
- With chef's knife, mash garlic and salt into a paste.
- Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
- Add carrots, onions and chilies.
- Toss to coat, set aside.
- Slice baguette into 4 equal lengths.
- Split each piece horizontally.
- Spread cut sides with mayonnaise.
- Arrange the meat on the 4 bottom halves.
- Sprinkle with lime juice and 5-spice powder.
- Top with the carrot salad and a shower of cilantro leaves.
- Cover with bread tops.
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.
Thanks for posting this. It is just wonderful. A man pleaser.
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.