Grilled Chicken Bánh Mì

Ingredients

• 0.5 teaspoon five-spice powder chinese
• 1 medium carrots cut into thin matchsticks
• 4 servings cilantro leaves 
• 0.5  cucumber english cut into 2-in. matchsticks
• 1 tablespoon vietnamese fish sauce 
• 4 tablespoons hoisin sauce divided
• 4 ounces jicama cut into matchsticks
• 2 tablespoons juice of lime 
• 1 tablespoon soya sauce reduced-sodium
• 0.3 cup mayonnaise 
• 1  jalapeño chile red halved lengthwise sliced
• 4  sandwich rolls sweet split cut into 4 equal lengths and lengthwise
• 2 tablespoons vegetable oil divided
• 2  boned 

Equipment

• bowl
• knife
• grill

Directions

1. Heat a grill to medium (350 to 450). With a sharp knife, halve chicken pieces horizontally almost all the way through, then open up like a book. Put chicken in a bowl and add 2 tbsp. hoisin, the five-spice, soy sauce, and 1 tbsp. oil, tossing to coat.
2. Grill chicken, turning once, until cooked through, about 10 minutes.
3. Let rest 10 minutes, then slice diagonally into wide chunks.
4. Mix remaining 2 tbsp. hoisin and 1 tbsp. oil, the lime juice, and fish sauce in a small bowl; set aside.
5. Spread the bottom of the cut side of each roll with 1 tbsp. mayo. Fill sandwiches with chicken. Top each with cucumber, carrot, jicama, chile slices, and herbs.
6. Drizzle each sandwich with some of the reserved lime dressing (you may have some left over).