Despite the exotic name of this sandwich, you can get all the ingredients right at the supermarket. Liverwurst stands in for the traditional pork-pâté filling—the meatiness works beautifully with the sharp-flavored vegetables and fresh cilantro.
Recipe information
Total Time
30 min
Yield
Makes 4 individual sandwiches
Ingredients
Preparation
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.
Step 3
Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.
Step 4
Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.
Step 5
Drain slaw in a colander.
Step 6
Arrange chicken, slaw, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.
