Ingredients
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1 clove garlic, crushed
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1/2 teaspoon salt
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1 teaspoon sugar
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1/3 cup thinly sliced white onion
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2 tablespoons jalapeno chile, finely chopped
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1 (16 inch) baguette
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4 teaspoons low-fat mayonnaise
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3/4 lb boneless skinless chicken breasts, cooked or 3/4 lb pork tenderloin
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1 tablespoon fresh lime juice
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1/2 teaspoon five-spice powder
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1/2 cup fresh cilantro
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1/2 cup carrot, peeled and grated
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1/4 cup rice wine vinegar
Instructions
- With chef's knife, mash garlic and salt into a paste.
- Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
- Add carrots, onions and chilies.
- Toss to coat, set aside.
- Slice baguette into 4 equal lengths.
- Split each piece horizontally.
- Spread cut sides with mayonnaise.
- Arrange the meat on the 4 bottom halves.
- Sprinkle with lime juice and 5-spice powder.
- Top with the carrot salad and a shower of cilantro leaves.
- Cover with bread tops.