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Vietnamese Sandwiches

http://www.eatingwell.com/recipes/vietnamese_sandwiches.html

From EatingWell:  May/June 1996

Leftover cooked chicken breast or pork tenderloin combine with crunchy carrots and onion in this take on banh mi, a traditional Vietnamese sandwich.

4 sandwiches | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 clove garlic, crushed and peeled
• 1/2 teaspoon salt
• 1/4 cup distilled white vinegar
• 2 teaspoons sugar
• 1 1/2 cups grated carrots
• 1/3 cup thinly sliced white onion
• 1-2 tablespoons finely chopped fresh chiles, preferably red bird chiles
• 1 16- to 20-inch-long baguette
• 4 teaspoons reduced-fat mayonnaise
• 12 ounces cooked boneless skinless chicken breast, or pork tenderloin, thinly sliced
• 1 tablespoon lime juice
• 1/2 teaspoon five-spice powder
• 1/2 cup fresh cilantro leaves

Preparation

1. Mash garlic and salt into a paste with the flat side of a chef’s knife. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. Add carrots, onions and chiles; toss to coat.
2. Slice baguette into 4 equal lengths. Split each piece horizontally. Spread the cut sides with mayonnaise. Arrange the meat on the 4 bottom halves. Sprinkle with lime juice and five-spice powder. Top with the carrot salad and cilantro leaves. Cover with the bread tops.

Nutrition

Per serving : 353 Calories; 6 g Fat; 1 g Sat; 1 g Mono; 74 mg Cholesterol; 44 g Carbohydrates; 36 g Protein; 7 g Fiber; 734 mg Sodium; 389 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 4 very lean meat