Rotisserie Chicken Banh Mi

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Ingredients

1. 1/3 c vinegar
2. 1/4 c sugar
3. 1/8 t salt
4. 1 c shredded carrots
5. 1/4 c light mayonnaise or salad dressing
6. 1 – 2 t Asian chili sauce (Sriracha sauce)
7. 1/2 t soy sauce
8. 1/8 t sugar
9. 1 (8 oz) French bread baguette, halved lengthwise
10. 8 oz shredded rotisserie chicken
11. 1/3 of a long seedless cucumber, cut into thin spears (about 3 ounces)
12. 1 fresh jalapeño chile pepper, thinly sliced)
13. 1/3 c fresh cilantro leaves

Instructions

1. Preheat oven to 425°F.
2. In a small bowl combine vinegar, 1/4 c sugar, and salt; stir until sugar dissolves.
3. Add carrots; toss well. Let stand for 15 minutes.
4. Meanwhile, in another small bowl combine mayonnaise, chili sauce, soy sauce, and 1/8 teaspoon sugar.
5. Place baguette halves, cut sides up, on rack in oven; bake about 5 minutes or just until warm and lightly crisped.
6. Spread mayonnaise mixture over both sides of baguette.
7. Slice chicken breast; arrange slices on baguette halves.
8. Drain carrots, pressing to drain off excess liquid; arrange over chicken.
9. Top with cucumber and, chile pepper.
10. Sprinkle with cilantro leaves.
11. Cut into four portions.

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