Banh Mi Vietnamese Sandwiches (Bánh Mi)

• Meat
• 2 boneless skinless chicken breasts (or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
• Pickled vegetables
• 1 carrot, thinly sliced lengthwise
• 1 daikon radish, 4 inch piece, thinly sliced lengthwise
• 1/2 teaspoon salt
• 4 teaspoons sugar, divided use
• 3 tablespoons white vinegar
• 2 tablespoons water
• For sandwich assembly
• 1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
• mayonnaise or light mayonnaise
• soy sauce
• fresh cilantro
• 1/2 cucumber (shredded or thinly sliced lengthwise)
• 1 jalapeno, seeded, cut into matchsticks (or use a serrano or add some seeds, if you want it hot)
• Satay marinade
• 2 tablespoons mirin
• 1/2 tablespoon soy sauce
• 1/2 teaspoon fish sauce
• 1/4 cup rice vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon sweet chili sauce
• 1/2 tablespoon teriyaki sauce
• 1 tablespoon sake
• 1 green onion, white part only, sliced

1. If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
2. Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
3. Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
4. Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
5. Grill meat until done and slice.
6. Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!

chicken breasts, vegetables, carrot, daikon radish, salt, sugar, white vinegar, water, sandwich, baguette, mayonnaise, soy sauce, fresh cilantro, cucumber, serrano, marinade, mirin, soy sauce, fish sauce, rice vinegar, lime juice, garlic, sweet chili sauce, teriyaki sauce, sake, green onion

Taken from www.food.com/recipe/banh-mi-vietnamese-sandwiches-b-nh-mi-284249 (may not work)