Ingredients

  • Made In-House Rotisserie Chicken, sliced
  • 1/2 cup hot tap water
  • 1⁄4 cup rice vinegar
  • 1⁄4 cup sugar
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon crushed red pepper
  • 2 carrots, sliced thin
  • 2 daikon radishes, sliced thin
  • 6 soft sub rolls
  • 1⁄3 cup mayonnaise
  • 1⁄2 a cucumber, sliced thin
  • 1 cup cilantro leaf
  • 1 sliced jalapeno, for extra heat (optional)

Instructions

  1. To pickle the vegetables, stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
  2. Drain the pickled veggies. Slice the rotisserie chicken into thin pieces.
  3. Spread mayo over in the sub rolls. Layer the chicken, cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls.