
Ingredients
Pickled vegetables
1/2 cup water
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 cup rice vinegar
1 jalapeño, sliced
1 large carrot, cut into matchsticks
3 radishes, thinly sliced
1/2 small red onion, thinly sliced
Sauce
2/3 cup mayonnaise
2 tablespoons teriyaki sauce
Sandwiches
1 baguette
2 cups rotisserie chicken, sliced
1 English cucumber, sliced
Cilantro leaves, rinsed and patted dry
Directions
For pickled vegetables: Heat water; add sugar and salt, and cook until just disolved. Turn off heat, and stir in vinegar. Add jalapeño, carrot, radishes and onion to mixture, and allow to cool. Refrigerate for 2 hours before making sandwiches.
For sauce: In a small bowl, combine all sauce ingredients.
For sandwiches: Slice baguette in 4 or 5 pieces, and cut in half. Slightly toast bread. Evenly slather on sauce; fill with chicken, cucumber, pickled vegetables and cilantro leaves. Serve immediately.