Heat a skillet over medium-high heat. Once hot, add the chicken thighs and cook for about 6-7 minutes on each side until blackened and cooked through. Remove from heat and let rest before slicing.

Pickled Carrot

Prepare the Carrots

Peel and julienne the carrots into thin strips.

Pickle the Carrots

In a bowl, combine rice vinegar, sugar, and salt. Stir until dissolved, then add the julienned carrots. Let sit for at least 30 minutes to pickle.

Lemongrass Aioli

Make the Aioli

In a medium bowl, combine mayonnaise, finely chopped lemongrass, lime juice, and minced garlic. Mix well until smooth and set aside.

Sandwich Assembly

Slice the Ciabatta

Cut the ciabatta rolls in half horizontally.

Assemble the Sandwiches

Spread a generous amount of lemongrass aioli on each side of the ciabatta. Layer sliced blackened chicken, pickled carrots, fresh cilantro, fresh basil, and jalapeño slices on the bottom half. Top with the other half of the ciabatta.

Serve

Cut the sandwiches in half and serve immediately. Enjoy your Bánh Mì!