2 baguette bread sticks cut through lengthways
Vietnamese chicken filling
- 2 cup barbecue chicken meat, shredded
- 2 tablespoons mayonnaise
- 2 tablespoons sweet chilli sauce
- 2 teaspoons lime juice
- 2 teaspoons fish sauce
- 1 carrot, peeled into ribbons
- 3 spring onions, sliced thinly
- 1/2 cup each coriander and mint
- 1/3 cup basil pesto
- 12 thin slices salami
- 12 baby bocconcini, halved
- 1/2 cup char-grilled capsicum, sliced
- 275 gram jar marinated artichoke hearts, drained, quartered
- 1 cup rocket leaves
In a bowl, combine chicken, mayonnaise, sweet chilli sauce, lime juice and fish sauce. Spread over one baguette. Fill with remaining ingredients.
Spread base of second baguette with basil pesto. Layer with remaining ingredients.
Cut each baguette into 6 small pieces. Wrap each piece with a strip of baking paper and secure with string.