Ingredients

• 1 clove garlic, crushed and peeled
• 1/2 teaspoon salt
• 1/4 cup distilled white vinegar
• 2 teaspoons sugar
• 1 1/2 cups grated carrots
• 1/3 cup thinly sliced white onion
• 1-2 tablespoon finely chopped fresh chiles, preferably red bird chiles
• 1 16- to 20-inch-long baguette
• 4 teaspoons reduced-fat mayonnaise
• 12 ounces cooked boneless skinless chicken breast, or pork tenderloin, thinly sliced
• 1 tablespoon lime juice
• 1/2 teaspoon five-spice powder
• 1/2 cup fresh cilantro leaves

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Cooking Directions

Step 1

Mash garlic and salt into a paste with the flat side of a chef’s knife. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. Add carrots, onions and chiles; toss to coat.

Step 2

Slice baguette into 4 equal lengths. Split each piece horizontally. Spread the cut sides with mayonnaise. Arrange the meat on the 4 bottom halves. Sprinkle with lime juice and five-spice powder. Top with the carrot salad and cilantro leaves. Cover with the bread tops.