Vietnamese-Style Chicken Sandwiches (Banh mi)

2 cups (500 mL) chicken, cooked, shredded

1 cup (250 mL) carrots, grated

1 cup (250 mL) red peppers, thinly sliced

1/2 English cucumber, thinly sliced

1/2 cup (125 mL) red onions, thinly sliced

4 leaves Romaine lettuce

1/4 cup (60 mL) cilantro, sprigs

1/4 cup (60 mL) light mayonnaise

1 tbsp (15 mL) low-sodium soy sauce

1 tbsp (15 mL) hoisin sauce

1 tbsp (15 mL) rice vinegar

2 cloves garlic, minced

1 tsp (5 mL) brown sugar

1 tsp (5 mL) ginger, fresh, minced

1/4 tsp (1.25 mL) Chinese five-spice powder

4 whole grain baguette, 6–8 inches/ 15 - 20 cm

1 Mix together sauce by combining mayonnaise, soy sauce, hoisin sauce, rice vinegar, garlic, brown sugar, ginger and five spice powder in a small bowl.
2 Split four whole grain baguettes and dig out some of the soft centre. Grill or broil cut sides of bread until lightly toasted.
3 Place chicken in a bowl.
4 To assemble, spread mayonnaise sauce on bottom half of baguette pieces. Divide prepared vegetables, lettuce and sprigs of cilantro among buns. Top with the cooked shredded chicken. Place top baguette piece over, pressing to compact. Serve immediately.