Chicken Banh Mi Sandwiches. Photo by Juliana Goodwin.

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.

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