Vietnamese Chicken Sandwiches

Lots of fresh and vibrant ingredients in this recipe!

serves 4 ( 10 points +)

• 1 ( 12 oz.) French bread baguette
• 2 tsp. canola oil
• 1 lb. chicken cutlets
• 1/4 tsp. black pepper
• 2 tsp. minced garlic, divided
• 1 T. low-sodium soy sauce
• 2 tsp. dark sesame oil
• 2 tsp. hoisin sauce
• 1/2 c. sugar
• 1/2 c. rice vinegar
• 1 c. matchstick-cut carrots
• 1 c. very thinly sliced radishes
• 2 c. thinly sliced English cucumber
• 1-1/2 c. thinly sliced romaine lettuce
• 1/2 c. cilantro leaves
• 1 T. hot chile sauce

Cut bread in half horizontally; hollow out, leaving a 1 inch thick shell.

Heat oil in a large skillet over medium-high heat. SPrinkle chicken with pepper. Saute 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken.

Combine garlic, soy sauce, sesame oil and hoisin in a bowl; add chicken and toss to coat.

Combine sugar and vinegar in a small saucepan; cook until sugar dissolved. Add carrot and radishes. Cool; drain, reserving 2 T. vinegar mixture.

Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture. Top with chicken, radish mixture, cilantro and hot chile sauce. Cut into 4 equal portions.


adapted from "Cooking Light"