Vietnamese Sandwich
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
1 to 2 tablespoons jalapeno chile, finely chopped
1 − 16" long baguette
4 teaspoons low−fat mayonnaise
3/4 pound cooked chicken breast or pork tenderloin, sliced
1 tablespoon fresh lime juice
1/2 teaspoon five−spice powder
1/2 cup fresh cilantro
Method :
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 and serve.
