Vietnamese Sandwiches

Ingredients and Instructions

1 clove garlic, crushed

1/2 teaspoon salt

1/4 cup rice wine vinegar

1 teaspoon sugar

1/2 cup carrot, peeled and grated

1/3 cup thinly sliced white onion

1 to 2 tablespoons jalapeno chile, finely chopped

1 ? 16" long baguette

4 teaspoons low?fat mayonnaise

3/4 pound cooked chicken breast or pork tenderloin, sliced

1 tablespoon fresh lime juice

1/2 teaspoon five?spice powder

1/2 cup fresh cilantro

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 and serve.