Last night I made this Vietnamese Chicken Sandwich. I found the recipe in this month's issue of Cooking Light. The only things I changed were using a chicken breast instead of chicken cutlets (I sliced it in half horizontally to make it thinner), and only topping it with shredded carrots (just personal preference and my cilantro had gone bad).
This recipe was simple, fast, and very good. I am looking forward to having the leftovers for lunch today!