Ingredients
- 1/4 c. Asian fish sauce
- Juice of 3 limes (1/4 c. and 2 tbsp), divided
- 2 garlic cloves, minced
- 2 8 oz. chicken breasts, halved lengthwise (4 cutlets)
- 1/2 c. rice vinegar
- 1 tsp. sugar
- kosher salt
- 1/2 cucumber, halved lengthwise and very thinly sliced (1 1/4 c.)
- 1 medium carrot, peeled and julienned (1 1/4 c.)
- 1 small jalapeno, sliced
- 1/4 head of red cabbage, thinly sliced (1 1/2 c.)
- Dash of sesame oil (optional)
- 1/3 c. mayonnaise
- 1/4 c. sriracha
- Black pepper
- 1 c. cilantro sprigs
- 1 fresh baguette, halved lengthwise and cut into 4 equal pieces (toasted, if desired)
Preparation
Step 1
In medium-sized non-metallic baking dish, whisk together fish sauce, ¼ cup lime juice, and garlic. Add chicken, turning to coat. Let sit in marinade while you prep other ingredients.
In medium bowl, whisk together rice vinegar, sugar, and salt. Add in cucumber, carrot, and jalapeno, and toss to combine. Cover and refrigerate until ready to use.
In small bowl, toss cabbage with 1 tablespoon lime juice and dash of sesame oil (optional). Let sit until ready to use.
In small bowl, whisk together mayonnaise, Sriracha, and remaining 1 tablespoon lime juice. Cover and place in refrigerator until ready to use.
Heat grill pan over high heat. Remove chicken from the marinade and season with salt and pepper to taste. Grill chicken for 3 to 3 ½ minutes per side (depending on thickness of the cutlets) or until cooked through. Cut chicken into thin slices on the diagonal.
Spread Sriracha mayonnaise on baguette halves. Layer bottom halves with chicken, pickled vegetables, red cabbage, and cilantro sprigs. Top with remaining baguette halves and serve immediately.