This is tasty lunch – the meat needs to marinade and I used quick pickled veggies from this recipe.
3/4 lb cooked chicken breast, sliced 1/4 inch thick
1 TBSP soy sauce
1 TBSP fish sauce
1 TBSP mayonnaise, plus more for spreading
1 large shallot, thinly sliced
2 carrots, halved crosswise and thinly sliced lengthwise
Pickled carrots, radishes
Cucumber thinly sliced
One 10-ounce baguette, split lengthwise and toasted
Sriracha, for spreading
In a bowl, toss the chicken with the fish, soy sauce, mayonnaise and the shallot. Cover and refrigerate for 1 hour.
Spread mayonnaise on the cut sides of the baguette, then spread with Sriracha. On the bottom half, layer the carrots, radish and cucumber pickles, then top with the chicken and shallots. Lay cilantro sprigs over the chicken and close the sandwich.