This recipe aims to be easier and more accessible in terms of ingredients. Instead of barbecue pork or pâté, I used roast chicken (which I made myself, but can easily be substituted with store-bought rotisserie). And in place of the mysteriously addictive butter (MSG anyone?) with equally mysterious ingredients, I made a simple homemade mayo.
For the pickles
- 1 Cup unsweetened rice vinegar
- 2 Tablespoon granulated sugar
- 1 1/2 Carrot, julienned
- 1 2-inch piece of daikon, julienned
For the ginger-lime mayonnaise
- 1/4 Egg
- 1 1/3 Cup vegetable oil
- Juice of 1 lime
- 1 Tablespoon minced ginger
- 2 Cloves garlic, crushed
- Salt, to taste
For the sandwich
- 1 10-inch piece baguette, halved
- 1 Boneless roast chicken breast, sliced
- 1 6-inch piece English cucumber, peeled, halved lengthwise and sliced into strips
- 1 Jalapeño, sliced into discs
- 2 Sprigs of mint, stemmed, plus more for garnish
- 4 Sprigs of cilantro, stemmed, plus more for garnish
For the pickles:
Combine the rice vinegar and sugar in a leakproof container and stir. Add the carrot and daikon pieces and make sure they are fully submerged. Seal the container and shake to combine. Place in the refrigerator for at least 30 minutes or overnight.
For the ginger-lime mayonnaise- Step 1:
Add the egg to the bowl of a food processor and process until beaten.
With the machine running, slowly stream in all of the vegetable oil. The mixture should reach a thick and creamy consistency. Add the lime juice, ginger, and garlic. Season aggressively with salt. Set aside.
For the sandwich- Step 1:
Slather both sides of the baguette generously with the mayonnaise.
Arrange the chicken in a single layer on the bottom slice, followed by the cucumber, jalapeño, pickled carrot and daikon, mint, and cilantro.
Top with the other slice, plate, and garnish with additional sprigs of mint and cilantro.