A delightful Vietnamese-inspired sandwich featuring marinated chicken, pickled vegetables, and fresh herbs.
Prepare the pickled vegetables by combining the vinegar, sugar, and salt in a mixing bowl until dissolved.
Let the vegetables sit in the pickling mixture for at least 30 minutes for optimal flavor.
Add the carrots, onions, and jalapeños to the pickling mixture and toss to coat.
Ensure all vegetables are submerged in the liquid for even pickling.
Marinate the chicken by combining soy sauce, five-spice powder, and garlic in a bowl, then add the chicken and coat evenly.
For deeper flavor, marinate the chicken for at least an hour in the refrigerator.
Grill the chicken on a preheated grill pan until fully cooked, about 5 minutes per side.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Slice the baguette into four equal parts and split each piece horizontally.
Lightly toast the baguette for added crunch.
Spread mayonnaise on the cut sides of the baguette.
Add a touch of sriracha to the mayonnaise for a spicy kick.
Assemble the sandwich by layering the grilled chicken, pickled vegetables, and cilantro on the baguette.
Press the sandwich gently to help the flavors meld together.
Serve the sandwiches immediately and enjoy.
Pair with a refreshing drink like iced tea or lemonade for a complete meal.
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