Moscow Bahn Mi

• 4 large carrots, finely julienned
• 1 tablespoon sugar
• 3 tablespoons cider vinegar
• salt & freshly ground black pepper
• 3 tablespoons canola oil, divided
• 1 lb beet, peeled and finely julienned
• 12 small red onion, cut into slivers
• 14 cup water
• 12 cup mayonnaise
• 3 tablespoons prepared horseradish, drained and squeezed dry
• 1 12 lbs chicken breasts, skinless, boneless, pounded to 1/4 inch thickness
• 2 French baguettes
• 8 lettuce leaves, large green leaf

1. In a large skillet, cook the carrots with the sugar and 2 tablespoons of the vinegar over moderate heat, tossing, until barely softened, 2 minutes.
2. Season with salt and pepper.
3. Spread on a plate and refrigerate until chilled.
4. Wipe out skillet and heat 1 tablespoon of the oil in it.
5. Add the beets and onion and cook over moderate heat for 1 minute.
6. Add the remaining vinegar and 1/4 cup of water, cover and cook until the beets are crisp-tender and dry, 5 minutes.
7. Spread the beets and onion on a plate, season with salt and pepper and refrigerate until chilled.
8. Preheat the oven to 350.
9. Light a grill.
10. In a bowl, whisk the mayonnaise and horseradish.
11. Brush the chicken with the remaining oil and season with salt and pepper.
12. Grill over high heat, turning once, until lightly charred, 5 minutes.
13. Transfer to a cutting board and let cool slightly.
14. Cut crosswise into strips.
15. Toast the baguettes in the oven for 5 minutes, until crusty.
16. Split and cut each baguette into 4 lengths.
17. Spread the mayonnaise on the bread and top with the beets and onion.
18. Top with the chicken, carrots and lettuce.
19. Close the sandwiches and serve.

carrots, sugar, cider vinegar, salt, canola oil, beet, red onion, water, mayonnaise, horseradish, chicken breasts, baguettes, green leaf

Taken from www.food.com/recipe/moscow-bahn-mi-462771 (may not work)