Transfer to a clean kitchen towel and rub together to release the skins.
Transfer to a work surface and let rest for 5 minutes.. Assemble the banh mi.Drain 1 cup of the pickled vegetables.
Slice 6 of the chicken breasts.Reserve the remaining pickled vegetables and 2 breasts for the Vietnamese chicken salad, if making..Spread the cut sides of the baguettes with mayonnaise.
Arrange the cucumber slices on the bottom halves.Top with the chicken and the pickled carrots and daikon.
Garnish with the cilantro sprigs and jalapeño.
Close the sandwiches and serve.. With leftovers, make the Vietnamese chicken salad., or in several top brands of cinnamon.
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(Editor: High-End Toasters)