Cooked - Open-face Sandwiches With Vietnamese Chicken Salad

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Home Pricing Community My Recipes

Open-face Sandwiches With Vietnamese Chicken Salad

4.0

½ small red onion, thinly sliced

2 medium carrots, shaved into ribbons with a vegetable peeler

4 radishes, thinly sliced

2 crusty hoagie-style rolls

½ cup mayonnaise

¼ 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)

⅓ cup chopped fresh cilantro, plus cilantro leaves for topping

1 tablespoon Asian chile sauce (such as Sriracha)

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.
Whisk ¼ cup mayonnaise, the lime juice, honey, cornichons and brine, and ½ teaspoon salt in a large bowl. Add the chicken, onion, carrots, radishes and chopped cilantro and toss. Mix the chile sauce and the remaining ¼ cup mayonnaise in a small bowl.
Spread each piece of bread with some chile mayonnaise, then top with the chicken salad and cilantro leaves.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥪Sandwich

Cuisine🇻🇳Vietnamese

Occasions👕Casual🥪Lunch🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 86 weeks ago

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