Vietnamese Chicken Sandwich (Banh Mi)

Ingredients

• 1 tablespoon asian fish sauce 
• 24 inch baguette soft
• 1  carrots peeled
• 2  chicken breasts from a rotisserie chicken cooked thinly sliced
• 0.8 cup cilantro sprigs packed
• 0.5 pound daikon peeled
• 2  jalapeños fresh thinly sliced
• 4 servings lettuce leaves 
• 0.3 pound braunschweiger liverwurst 
• 2 tablespoons mayonnaise 
• 0.5 cup rice vinegar (not seasoned)
• 0.5 teaspoon soya sauce 
• 1 tablespoon sugar 
• 0.5  onion sweet cut into 1/4-inch rings
• 2 tablespoons vegetable oil 

Equipment

• food processor
• oven
• colander

Directions

1. Preheat oven to 350°F with rack in middle.
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.
3. Let slaw stand, stirring occasionally, 15 minutes.
4. Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes.
5. Cut off and discard round ends, then split baguette.
6. Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread.
7. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.
8. Drain slaw in a colander.
9. Arrange chicken, slaw, and lettuce on cilantro.
10. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.