Open-Face Vietnamese Chicken Sandwiches
(from eirelizabeth’s recipe box)
Source: Food Network Magazine, July/Aug 2012
Prep time: 25 minutes
Serves 4 people
Categories: To Try
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
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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.
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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.
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Spread each piece of bread with some chile mayonnaise, then top with the chicken salad and cilantro leaves.