Time: 3 hours 15 minutes
Complexity: easily
Servings: 4 - 6

To make these sandwiches, you'll need a long French baguette cut into quarters. Each slice of bread is split down the side, spread with mayonnaise, and filled with a delicious filling of Vietnamese-style grilled chicken and vegetables. The sandwich's distinctive flavor comes from an Asian marinade made with rice vinegar, ginger, and sugar. It's divided into two halves: one for marinating carrots and daikon, and the other for marinating chicken pieces with lemongrass, shallots, and fish sauce before grilling. This filling makes the sandwiches very juicy, filling, and packed with interesting flavors.

Ingredients:

• 4 large skinless, boneless chicken thighs (0.5 - 0.7 kg)
• 1 tbsp. rice vinegar
• 0.5 cups of sugar
• 5 cm peeled ginger root, thinly sliced
• 2 carrots, cut into strips (about 1 cup)
• Half a small daikon, cut into strips (about 1 cup)
• 4 stalks lemongrass, finely chopped
• 1 shallot, thinly sliced
• 3 tablespoons soy sauce
• 3 tablespoons fish sauce
• Vegetable oil, for grilling
• 1 cup fresh cilantro
• 1 loaf of soft French bread, slit horizontally down the side and cut into 4 15cm pieces.
• 1/4 cup mayonnaise, preferably Japanese (such as Kewpie)
• 2 small cucumbers, thinly sliced
• 1 jalapeño, thinly sliced
• Sriracha sauce, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, baguette, shallots, carrot, jalapeno pepper, cucumbers, lemongrass, ginger root, daikon radish, rice vinegar, soy sauce, mayonnaise

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Preparation:

Step 1
• In a small saucepan, combine vinegar, sugar, 1/2 cup water, 1 teaspoon salt, and ginger and bring to a boil. Cook, stirring, until the sugar dissolves, about 2 minutes. Let cool.
Step 2
• Pour half of the vinegar mixture into a large bowl, add the carrots and daikon, cover and refrigerate to marinate until ready to serve.
Step 3
• Pour the remaining vinegar mixture into a shallow baking dish and add the lemongrass, shallots, soy sauce, and fish sauce. Add the chicken thighs and toss to combine. Cover and refrigerate for 2 hours, turning the chicken once.
Step 4
• Preheat the grill to medium-high heat and brush the grates with vegetable oil. Remove the chicken from the marinade, shake off any remaining onion and lemongrass, and season with salt. Grill the chicken until cooked through and crisp grill marks appear, about 5 minutes per side. Transfer to a cutting board.
Step 5
• Drain the carrots and daikon, add cilantro. Cut the chicken thighs in half. Toast the bread on the grill and spread mayonnaise on both halves. Layer the cucumbers, chicken, carrot mixture, and jalapeño in the middle. Serve with Sriracha sauce.

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