Leftover cooked chicken breast or pork tenderloin combine with crunchy carrots and onion in this take on banh mi, a traditional Vietnamese sandwich. Source: EatingWell Magazine, May/June 1996

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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 Facts

350 calories; 5.3 g total fat; 1 g saturated fat; 74 mg cholesterol; 744 mg sodium. 390 mg potassium; 44.8 g carbohydrates; 7.4 g fiber; 6 g sugar; 36.1 g protein; 7079 IU vitamin a iu; 8 mg vitamin c; 16 mcg folate; 36 mg calcium; 1 mg iron; 32 mg magnesium;