Vietnamese Chicken Sandwich - Banh Mi

Ingredients

• 1/2 lb daikon radish, peeled
• 1 carrot, peeled
• 1/2 cup rice vinegar (not seasoned)
• 1 tablespoon sugar
• 1 (24 inch)  soft baguette
• 2 tablespoons vegetable oil
• 1 tablespoon asian fish sauce
• 1/2 teaspoon soy sauce
• 1/4 lb liverwurst
• 2 fresh jalapenos, thinly sliced
• 1/2 sweet onion, cut into 1/4-inch rings
• 3/4 cup packed fresh cilantro stem
• 2 cooked chicken breasts, from a rotisserie chicken, thinly sliced
• lettuce leaf
• 2 tablespoons mayonnaise

Directions

1. 1

   PreparationPreheat oven to 350°F with rack in middle.

2. 2

   Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.

3. 3

   Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.

4. 4

   Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.

5. 5

   Drain slaw in a colander.

6. 6

   Arrange chicken, slaw, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.