1 clove garlic, crushed
With the side of a 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 1/8 cup of cilantro leaves. Cover with bread tops.
*COOKS NOTE: Cooked chicken breasts may also be used.
Per Serving: 344 Calories; 6g Fat (15.0% calories from fat); 1g Saturated Fat; 26g Protein; 47g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 822mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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