For the Meat Marinade:

2 lbs boneless skinless chicken thighs, trimmed
1/4 cup lemongrass, finely chopped from the white inner part
3 tbsp fish sauce
3 tbsp lime juice
3 tbsp brown sugar
2 tsp dark soy sauce
1 inch ginger, peeled and minced
6 cloves garlic, minced
2 tbsp Pompeian Smooth Extra Virgin Olive Oil
1 tbsp dry chili
1 tsp of ground coriander
1 tsp of Chinese 5 spice


For the Pickled Vegetables:

½ cup Pompeian Red Wine Vinegar
½ cup water
2 tbsp sugar
1 tsp salt
½ cup matchstick carrots
½ cup daikon, cut into matchsticks
½ cup English cucumber, thinly sliced
½ cup red onion, thinly sliced

For the Sandwiches:

6-8 French baguettes or long crunchy rolls, about 8-inches each
Optional: 1 jalapeño, thinly sliced
1 cup chopped fresh cilantro

Chili Garlic Mayonnaise:

3/4 cup mayonnaise
1-3 teaspoons Asian chili sauce – Optional




  1. Marinate the Chicken: In a bowl, combine lemongrass, fish sauce, lime juice, brown sugar, dark soy sauce, ginger, garlic, Pompeian Smooth Extra Virgin Olive Oil, dry chili, ground coriander, and Chinese 5 spice. Mix well.
  2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for the best results.
  3. Pickle the Vegetables: In a microwave-safe bowl or jar, combine Pompeian Red Wine Vinegar, water, sugar, and salt. Microwave until the mixture begins to boil, about 60 seconds, then whisk to dissolve the sugar and salt.
  4. Place the carrots, daikon, cucumber, and red onion in a large jar or bowl. Pour the hot pickling mixture over the vegetables. Use a spoon to press down the vegetables to ensure they are submerged. Allow the vegetables to sit until they reach room temperature, then seal and refrigerate until needed. Before using, drain any excess marinade off of the pickled vegetables to avoid sogginess.
  5. Prepare the Chicken: Heat a skillet over medium-high heat and add a tablespoon of Pompeian Smooth Extra Virgin Olive Oil. Remove the chicken from the marinade, allowing excess to drip off, and sear in the hot skillet until nicely browned and cooked through, about 6-7 minutes per side.
  6. Assemble the Sandwich: Get a large chopping board and add all your ingredients: chicken, pickled vegetables, cilantro, and optionally, cilantro, jalapeño, sriracha mayo, and chili.
  7. Chop all ingredients until roughly combined.
  8. Form the chopped mixture into a rectangle roughly the shape of your baguette.
  9. Slice your baguette in half and place the bottom piece on top of the filling (face down), then scoop the filling onto the bread using a knife. Spread pate onto the top half of the bread, if using, then combine the two halves.