Open-Face Sandwiches with Vietnamese Chicken Salad
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Level:Easy
Total: 25 min
Prep: 25 min
Yield:4 servings
Nutritional Analysis
Per Serving
Calories
654 calorie
Total Fat
41 grams
Saturated Fat
9 grams
Cholesterol
180 milligrams
Sodium
1509 milligrams
Carbohydrates
26 grams
Dietary Fiber
2 grams
Protein
46 grams
Channeling banh mi, these open-faced sandwiches are topped with a creamy, tangy, just slightly sweet chicken salad studded with crisp carrots and radishes. Chile mayo and fresh cilantro add to the Vietnamese-inspired vibe.
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.
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Photograph by Antonis Achilleos
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine
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