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1. Preheat oven to 425 degrees F. In a small bowl combine vinegar, the 1/4 cup sugar, and the salt; stir until sugar dissolves. Add carrots; toss well. Let stand for 15 minutes.
2. Meanwhile, in another small bowl combine mayonnaise, Asian chili sauce, soy sauce, and the 1/8 teaspoon sugar.
3. Place baguette halves, cut sides up, on rack in oven; bake about 5 minutes or just until warm and lightly crisped. Spread mayonnaise mixture over both sides of baguette. Slice chicken breast; arrange slices on baguette halves. Drain carrots, pressing to drain off excess liquid; arrange over chicken. Top with cucumber and, if desired, chile pepper. Sprinkle with cilantro leaves. Cut into four portions.