Vietnamese Sandwiches

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

Nutrition Profile

View Our Nutrition Guidelines »

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

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.
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.

Nutrition Bonus: Vitamin A (142% daily value), Selenium (34% dv).

Carbohydrate Servings: 2 1/2

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

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