- 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 tablespoon finely chopped fresh chiles, preferably red bird chiles
- 1 (16 inch) 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
- 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.
- 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.