Open-Face Vietnamese Chicken Sandwiches Recipe

Name: Open-Face Vietnamese Chicken Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.
2
Split each roll in half lengthwise to make 4 pieces.
3
Transfer to the oven to toast.
4
Whisk 1/4 cup mayonnaise, the lime juice, honey, cornichons and brine, and 1/2 teaspoon salt in a large bowl.
5
Add the chicken, onion, carrots, radishes and chopped cilantro and toss.
6
Mix the chile sauce and the remaining 1/4 cup mayonnaise in a small bowl.
7
Spread each piece of bread with some chile mayonnaise, then top with the chicken salad and cilantro leaves.
8
Photograph by Antonis Achilleos

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Open-Face Vietnamese Chicken Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Face Vietnamese Chicken Sandwiches

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