Open-Face Vietnamese Chicken Sandwiches
2014-04-18- Yield : 4 servings
- Prep Time : 25m
- Ready In : 25m
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Nutritional Info
This information is per serving.
Calories
654 calorieFat
41 gramsSaturated Fat
9 gramsCholesterol
180 milligramsSodium
1509 milligramsCarbohydrate
26 gramsFiber
2 gramsProtein
46 grams
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)
Method
Step 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.Â
Step 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.Â
Step 3
Spread each piece of bread with some chile mayonnaise, then top with the chicken salad and cilantro leaves.