Vietnamese Chicken Sandwich from Ricardo

_ INGREDIENTS

SANDWICH

2 cups (340 g) cooked chicken, cooled and cut into large chunks

1 French baguette

1 carrot, cut into matchsticks

1 Lebanese cucumber, cut into matchsticks

Cilantro leaves, to taste

1 green onion, finely chopped

SPICED MAYONNAISE

1 tbsp (15 mL) mirin

¼ cup (60 mL) mayonnaise

2 tsp (10 mL) hot sauce (sambal oelek, Sriracha or other), to taste

2 tsp (10 mL) hoisin sauce

⅛ tsp (o,5 mL) five-spice powder

_ SANDWICH

Cut the baguette crosswise without entirely separating the two

halves. Spread the inside with half of the mayonnaise mixture. Cut the

baguette into 3 or 4 sections.

In a bowl, combine the rest of the spiced mayonnaise with the chicken

and toss well to coat.

Divide the chicken between the sandwich sections. Garnish with the

cucumber, carrot, green onion and cilantro.