Step 1

For the chicken: In a baking dish, mix the fish sauce, lime juice sugar, garlic, jalapeno and salt. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!

Step 2

For the pickled vegetables: Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, crushed red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.

Step 3

Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover the chicken with foil to rest for 5 minutes. Open the sub rolls and grill the insides for about 1-3 minute—until toasted.

Step 4

Drain the pickled veggies. Slice the chicken into thin pieces.

Step 5

Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls. Serve immediately!