Banh Mi Vietnamese Sandwiches (Bánh Mi) - cooking recipe

Ingredients

Meat
2 boneless skinless chicken breasts (or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
Pickled vegetables
1 carrot, thinly sliced lengthwise
1 daikon radish, 4 inch piece, thinly sliced lengthwise
1/2 teaspoon salt
4 teaspoons sugar, divided use
3 tablespoons white vinegar
2 tablespoons water
For sandwich assembly
1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
mayonnaise or light mayonnaise
soy sauce
fresh cilantro
1/2 cucumber (shredded or thinly sliced lengthwise)
1 jalapeno, seeded, cut into matchsticks (or use a serrano or add some seeds, if you want it hot)
Satay marinade
2 tablespoons mirin
1/2 tablespoon soy sauce
1/2 teaspoon fish sauce
1/4 cup rice vinegar
1 tablespoon lime juice
1/2 teaspoon garlic, minced
1/2 teaspoon sweet chili sauce
1/2 tablespoon teriyaki sauce
1 tablespoon sake
1 green onion, white part only, sliced

Preparation

If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
Grill meat until done and slice.
Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!