OPEN-FACE VIETNAMESE CHICKEN SANDWICHES RECIPE - (4.6/5)

Open-Face Vietnamese Chicken Sandwiches Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 12

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 cornichons or gherkins, chopped, plus 1 tablespoon brine from the jar
Kosher salt
3 cups rotisserie chicken, from 1 small chicken, shredded
1/3 cup fresh cilantro, chopped, plus cilantro leaves for topping
1 tablespoon Asian chile sauce, such as Sriracha

Steps:

Preheat the oven to 350°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.