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Low Fat Vietnamese Sandwiches

    1 clove garlic, crushed
    1/2 teaspoon salt
    1/4 cup rice wine vinegar
    1 teaspoon sugar
    1/2 cup carrot, peeled and grated
    1/3 cup thinly sliced white onion
    1 to 2 tablespoons jalapeno chile, finely chopped
    1 - 16" long baguette
    4 teaspoons low-fat mayonnaise
    3/4 pound cooked chicken breast or pork tenderloin, sliced
    1 tablespoon fresh lime juice
    1/2 teaspoon five-spice powder
    1/2 cup fresh cilantro

With chef's knife, mash garlic and salt into a paste. Transfer to
a mixing bowl and add vinegar and sugar, stirring to dissolve. Add
carrots, onions and chilies. Toss to coat. Set aside. Slice baguette
into 4 equal lengths. Split each piece horizontally. Spread cut sides
with mayonnaise. Arrange the meat on the 4 bottom halves. sprinkle
with lime juice and 5-spice powder. Top with the carrot salad and
a shower of cilantro leaves. Cover with bread tops and serve.

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