Banh Mi

Ingredients

• Rice wine vinegar

  ½ cup or 119g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Water

  Plain, clean water

  ¼ cup or 59g

• Carrots

  Raw

  ¼ cup grated or 28g

• Radishes

  White icicle, raw

  ¼ cup slices or 25g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  3 full breast (both fillets) or 870g

• Garlic Salt

  Cain's - Walmart

  ¹⁄₁₆ tsp or 0.2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Cucumber

  Peeled, raw

  ¼ cup, sliced or 30g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Limes

  Raw

  ¼ fruit or 17g

• Baguette Bread

  Budgens

  6 Baguette or 750g

Directions

1. Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
2. Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes.
3. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
4. Sprinkle chicken breast with garlic salt and pepper.
5. Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
6. Place chicken on a cutting board. Cut into bite-sized pieces.
7. Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.
8. Lightly toast baguette under the broiler, 2 to 3 minutes.
9. Drain off excess vinegar mixture after vegetables have marinated.
10. To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeno. Squeeze lime wedge over fillings and cover with top half of baguette.
11. Cut into two 6-inch sandwiches to serve.