Vietnamese Chicken Sandwiches
Vietnamese Chicken Sandwiches requires around 30 minutes from start to finish. This recipe serves 4. This main course has 555 calories, 44g of protein, and 18g of fat per serving. It is a good option if you're following a dairy free diet. A mixture of garlic, vinegar, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty.
In a medium bowl, combine garlic, vinegar, sugar and 1/4 tsp. salt. Stir until sugar and salt dissolve.
Add carrots and radishes, tossing to combine. Set aside to marinate.
Season chicken lightly with salt. Warm a nonstick grill pan over medium heat. Grill chicken until cooked through, 6 to 7 minutes per side.
Transfer chicken to a cutting board, tent with foil and let rest.
Tear doughy centers out of bottoms of baguette. Lightly toast baguettes in toaster oven.
Spread 1 Tbsp. mayonnaise on 1bottom piece of baguette. Top with 1/4 of cucumber slices and of chicken slices. Top with 1/4 of carrot mixture and a few cilantro leaves. Cover with top half of baguette. Repeat with remaining baguette pieces and filling.