Adapted from The Great Pepper Cookbook by Melissa's Produce. This recipe is flexible and can be changed depending on the ingredients you have on hand. I didn't have daikon, so I used unpeeled Persian cucumber, which is commonly used in this dish. However, don't let the cucumber soak in the marinade, or it will get soggy; just give it a quick dip at the end. Also, I used leftover chicken when I made this, or store-bought rotisserie chicken will work. Although cilantro is quintessential to this dish, fresh mint or Thai basil are good alternatives. And I think you should know that you really don't need to measure everything; you can just eyeball making a sandwich.
2cooked chicken breastssliced (or baked tofu), leftover or store-bought rotisserie chicken works well
⅓cupchopped fresh cilantroor Thai basil or mint
* if you like peppers with some heatuse 2 fresh cherry bell chiles for mild heat, or use fresh jalapeño chile pepper for medium to hot heat.
Instructions
Quick pickle the vegetables: In a bowl combine the carrots, peppers, daikon, and green onion. (If using cucumber, don't put it in yet.) Pour the soy sauce, oil, and vinegar over the vegetables. Sprinkle the black pepper. Set aside to marinade for 30 minutes.
Toast the bread: Preheat oven to 325ºF. Place the baguette on a baking sheet, and bake until lightly toasted, about 10 minutes.
Mix and spread mayo sauce: Combine mayonnaise and sweet and sour sauce in a small bowl. Spread a layer of the mayonnaise mixture on the cut sides of the toasted bread.
Assemble: Arrange chicken (or tofu) slices evenly on the bottom piece of baguette. (If using cucumber, quickly dip it in the vegetable marinade.) Take the vegetables out of the bowl leaving the marinade behind. Spread the vegetables evenly over the chicken. Next, sprinkle cilantro. Place the other piece of bread on top. Cut the sandwich into 4 portions. Serve immediately.