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Grilled Chicken Banh-Mi with Pickled Vegetables and Sriracha Mayo
Ingredients
- 1/4 c. Asian fish sauce
- Juice of 3 limes (1/4 c. and 2 tbsp), divided
- 2 garlic cloves, minced
- 2 8 oz. chicken breasts, halved lengthwise (4 cutlets)
- 1/2 c. rice vinegar
- 1 tsp. sugar
- kosher salt
- 1/2 cucumber, halved lengthwise and very thinly sliced (1 1/4 c.)
- 1 medium carrot, peeled and julienned (1 1/4 c.)
- 1 small jalapeno, sliced
- 1/4 head of red cabbage, thinly sliced (1 1/2 c.)
- Dash of sesame oil (optional)
- 1/3 c. mayonnaise
- 1/4 c. sriracha
- Black pepper
- 1 c. cilantro sprigs
- 1 fresh baguette, halved lengthwise and cut into 4 equal pieces (toasted, if desired)
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