Bánh Mì

Recipe View Gather all ingredients.

Recipe View In a saucepan, combine rice vinegar, sugar, and water. Bring to a boil over medium heat, stirring until sugar dissolves (approximately 1 minute). Allow the mixture to cool to room temperature.

Recipe View In a separate bowl, combine the carrot, radish, and onion. Pour the cooled vinegar mixture over the vegetables and let marinate for at least 30 minutes, or up to a few hours for a more intense flavor. While the vegetables marinate, preheat your broiler with an oven rack positioned about 6 inches from the heat source. Lightly oil a slotted broiler pan.

Recipe View Season the chicken breast with garlic salt and pepper.

Recipe View Place the chicken on the prepared broiler pan and broil, turning once, until browned and cooked through (about 6 minutes per side, depending on the thickness of the chicken).

Recipe View Transfer the cooked chicken to a cutting board and slice into bite-sized pieces.

Recipe View Slice the baguette in half lengthwise. Gently remove some of the soft bread from the center to create a cavity for the fillings.

Recipe View Toast the baguette halves under the broiler until lightly golden and crisp (2 to 3 minutes, watching carefully to prevent burning).

Recipe View Drain any excess vinegar mixture from the marinated vegetables.

Recipe View To assemble the Bánh Mì, spread each half of the toasted baguette with mayonnaise. Layer the sliced chicken on the bottom half, followed by cucumber, drained pickled vegetables, cilantro, and jalapeño. Squeeze a wedge of lime over the fillings and cover with the top half of the baguette.

Recipe View Cut the assembled sandwich into two 6-inch portions to serve.