Banh Mi with Appleways Sweet Potato Crackers

In a large pot over medium-high heat combine water, vinegar and sugar; bring to a boil, remove from heat and let cool.

Clean and peel daikon radish and carrot, using a mandoline slicer with vertical cutting blade (or knife) julienne daikon radish and carrot, making sure to use hand guard and cut resistant glove, add to cool vinegar mixture cover and chill for at least 30 minutes.

Pat dry chicken with a clean paper towel and season both sides to taste with granulated garlic, salt and black pepper.

In a large skillet over medium-high heat carefully add oil and then the chicken, cooking for 6 – 8 minutes until golden brown.

Carefully flip chicken over and continue cooking for an additional 4 -6 minutes until internal temperature reaches 165 degrees for 15 seconds, remove from heat.

Remove chicken from skillet allow to rest for 5 minutes before slicing.

Wash and dry cucumber and jalapenos, using a mandoline slicer (or knife) cut cucumber to 1/8-inch and the jalapenos to 1/16-inch slices, making sure to use hand guard and cut resistant glove.

In a preheated oven set to 325 degrees Fahrenheit warm bread for 4 – 5 minutes.

Remove bread from oven, slice in half lengthwise and spread 1 tsp mayonnaise on bottom slice of bread.

Assemble as follows; ¼ cup cucumber, 2oz chicken, ½ cup pickle mixture, top with 1 Tbsp jalapeno and 1 tsp cilantro.

Cut sandwich in half on a bias serving with Appleways Sweet Potato Crackers and enjoy.

16 whole wheat small baguettes or petite sized roll

2.2lbs boneless skinless chicken breast (4 8oz average)

4 cups daikon radish (peeled and julienned)

4 cups carrot (peeled and julienned)

4 cups cucumber (slice to 1/8 inch)

8 small jalapenos (slice to 1/6 inch)

1 cup cilantro (cleaned and destemmed)

1 cup low fat mayonnaise

8 cups rice vinegar

4 cups white sugar

4 cups water

1 tsp neutral oil

Granulated garlic to taste

Salt & black pepper to taste

(16) 1oz Appleways Sweet Potato Crackers