|
|
|
Vietnamese Chicken Sandwich
|
|
|
4
Reviews
|
|
By:
Garnet Jackson
|
|
Vietnamese Chicken Sandwich Recipe marinates grated carrot, onion and jalapeno chile in garlic, salt and wine vinegar to top a cooked chicken breast seasoned with five-spice powder and lime juice to make this Vietnamese chicken sandwich recipe.
|
INGREDIENTS
|
|
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 breast, cooked or pork
tenderloin
|
|
1 tablespoon fresh lime juice
|
|
1/2 teaspoon five-spice powder
|
|
1/2 cup fresh cilantro
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
With chefs 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.
|
|
|
|
2:
Slice baguette into 4 equal lengths. Split each piece horizontally. Spread cut sides with mayonnaise.
|
|
|
|
3:
Arrange the meat on the 4 bottom halves.
|
|
|
|
4:
Sprinkle with lime juice and 5-spice powder. Top with the carrot salad and a shower of cilantro leaves. Cover with bread tops.
|
|
|
|
Print Preview
|
Rate This Recipe
|