Open-Face Vietnamese Chicken Sandwiches

Total Time:
25 min
Prep:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 small red onion, thinly sliced
  • 2 medium carrots, shaved into ribbons with a vegetable peeler
  • 4 radishes, thinly sliced
  • 2 crusty hoagie-style rolls
  • 1/2 cup mayonnaise
  • 1/4 cup fresh lime juice (from about 4 limes)
  • 2 teaspoons honey
  • 2 tablespoons chopped cornichons or gherkins, plus 1 tablespoon brine from the jar
  • Kosher salt
  • 3 cups shredded rotisserie chicken (from 1 small chicken)
  • 1/3 cup chopped fresh cilantro, plus cilantro leaves for topping
  • 1 tablespoon Asian chile sauce (such as Sriracha)
Directions

Preheat the oven to 350 degrees F. Soak the red onion, carrots and radishes in ice water for 5 minutes, then drain. Split each roll in half lengthwise to make 4 pieces. Transfer to the oven to toast.

Whisk 1/4 cup mayonnaise, the lime juice, honey, cornichons and brine, and 1/2 teaspoon salt in a large bowl. Add the chicken, onion, carrots, radishes and chopped cilantro and toss. Mix the chile sauce and the remaining 1/4 cup mayonnaise in a small bowl.

Spread each piece of bread with some chile mayonnaise, then top with the chicken salad and cilantro leaves.

Per serving: Calories 654; Fat 41 g (Saturated 9 g); Cholesterol 180 mg; Sodium 1,509 mg; Carbohydrate 26 g; Fiber 2 g; Protein 46 g

Photograph by Antonis Achilleos


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    This recipe is featured in:

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