• Wash and dry produce.

• Slice cucumbers into 1/4-inch rounds and place in a small bowl; season with salt and pepper. Halve and toast baguettes.

• Pat chicken dry with paper towels; cut crosswise into 1-inch-thick strips. Season with garlic powder, salt, and pepper.

• Heat ponzu and 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium-high heat, until butter is melted. Add chicken; cook until warmed through, 2-3 minutes per side. Remove from heat.

• Meanwhile, in a second small bowl, combine mayonnaise and gochujang.

• Spread cut sides of baguettes with spicy mayo. Add as many cucumber rounds as you like to bottom baguettes and top with glazed chicken. Close baguettes.

• Divide sandwiches between plates. Serve with any remaining cucumber rounds on the side.