Tasty Morsels 

1 lime, juiced
1/2 tablespoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
2lb chicken thighs
1/2 cup coconut peanut sauce

1/4 cup rice wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 medium carrots, cut into 1/8-inch match sticks

2 baguettes, sliced in half lengthwise
1/2 cup mayonnaise
1/2 teaspoon siracha
1 bunch cilantro, woody stems removed

Whisk the lime juice, sugar, salt, and olive oil. Add the chicken and toss until well coated. Set aside to marinate for 20 minutes.

Whisk the vinegar, sugar, and salt in a medium mixing bowl until dissolved. Add the carrots and toss until combined. Set aside to pickle for 15 minutes, stirring occasionally.

Drizzle olive oil in a pan. Pan-fry the chicken in batches: Cook until the chicken is firm to the touch. Set aside to cool. When the chicken is no longer piping hot, toss it together with the peanut sauce in a medium mixing bowl.

In a small mixing bowl, combine the mayonnaise and the siracha. Season with a sprinkle of salt.

Toast your bread for a few minutes until crusty. Slather mayonnaise on the top slice, pile chicken on the bottom slice, topping with drained carrots and cilantro.

Adapted from: Big Girls, Small Kitchen

I really love Vietnamese food. It only gets better because now I can make Vietnamese sandwiches myself! One of my coworkers was really impressed that I had made this at home.

I’m not really a big fan of peanut sauces, but don’t get me wrong, I love peanuts, but sometimes sauces can be overwhelming. I gave this recipe the benefit of the doubt and bought some peanut-coconut sauce (aka peanut satay). I was really surprised at how subtle the peanut flavor was. It was really tasty. It could be that the chicken thighs were lightly coated and not just sitting in sauce.

I would have liked to add cucumber sticks now that I think of it. And I should have pickled the carrot sticks a little longer.

This is a really delicious and easy sandwich. And it’s an awesome cold sandwich the next day for lunch!