In a large bowl, mix together shredded cooked chicken, soy sauce, ginger, and garlic.
Spread hoisin sauce on the bottom halves of the mini baguette rolls.
Top with the chicken mixture and add sliced cucumber and shredded carrots.
Place the top halves of the rolls on the sandwiches.
Heat a panini press or grill pan over medium heat. Grill the sandwiches until crispy and heated through.
Slice the sandwiches diagonally and serve.