Photo: Open-Face Vietnamese Chicken Sandwiches Recipe
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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By Chasing_Savory
Richmond, VA
on September 06, 2012
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At first I was like, "that's it? no accompaniments?". But once I tasted it, I realized this baby can stand on it's own. So filling! You can't go wrong when the recipe includes "shredded rotisserie chicken". The Asian chile mayonnaise really kicked it up a notch! A great lunch or dinner with little fuss!
By lhauswir
Denver, CO
on July 17, 2012
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Great, flavorful recipe for summer.
By Cheetoandbuddy
on June 29, 2012
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There seemed to be too much mayo in the salad...seemed gloppy The gherkins gave it a strange flavor when combined with the lime, honey and cilantro. I usually love Food Network Magazine recipes, but I won't make this one again.
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