Open-Face Vietnamese Chicken Sandwiches

  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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. 
  2. 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. 
  3. Spread each piece of bread with some chile mayonnaise, then top with the chicken salad and cilantro leaves.
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