Thanks to eatlove.com.au, we're sharing a flavoursome lunch (or brunch) by chef Pete Evans from his book My Grill.

One of the best rolls in the world is this one. You must try one to believe it. It is based on the chicken rolls you get in places like Sydney's Cabramatta which has a high concentration of Vietnamese residents, restaurants and bakeries.

Ingredients (serves 4)
2 tablespoons white vinegar
1 teaspoon white sugar
1 garlic clove
1 small red chilli
1 large carrot
1 white onion
4 boneless chicken breasts (skin on)
4 tablespoons mayonnaise
1 tablespoon lime juice
½ teaspoon five-spice
2 baguettes
1 handful coriander (cilantro)
4 tablespoons roasted and chopped cashews or peanuts
1 long red chilli

Preparation
Combine the vinegar, sugar, ½ teaspoon of salt, garlic and chilli and mix well. Add the grated carrot and sliced onion, mix well and set aside.

Preheat the barbecue hotplate to medium–high. Place the chicken, skin side down, on the barbecue hotplate and cook for 8 minutes or until the skin is golden. Turn over and continue cooking for 5 minutes or until cooked through. Allow to cool, then shred the meat.

Combine the mayonnaise with the lime juice and five-spice and mix well.

Lightly toast the rolls on the barbecue. Spread the mayonnaise mixture onto one side of the bread. Top with shredded chicken and then with carrot and onion salad. Garnish the roll with chopped coriander, nuts, and chilli.