Vietnamese Chicken Sandwich (Food Network Magazine)
"They always have interesting recipes to try. Made with a slight adjustment."
photo by Debbwl
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 of a small red onion, thinly sliced
- 1 medium carrot, shaved into ribbons
- 4 radishes, thinly sliced
- 2 hoagie rolls, split in half lengthwise and toasted to your liking
- 1⁄2 cup mayonnaise
- 1⁄4 cup lime juice, fresh
- 2 teaspoons honey
- 2 tablespoons chopped gherkins
- 1 tablespoon brine from gherkin
- salt
- 1 tablespoon Asian chili sauce, such as Sriracha
- 3 cups shredded cooked chicken
- 1⁄3 cup chopped fresh parsley or 1/3 cup cilantro
directions
- Soak first 3 ingredients in ice water for 5 minutes. Drain well.
- Whisk together 1/4 cup of the mayo with the lime juice, honey, gherkins and brine.
- Season with salt to taste.
- Combine the chicken and vegetables, parsley with the dressing.
- Mix the remaining 1/4 cup mayo with the chili sauce in a small bowl.
- Spread the chili mayo evenly between the halved rolls.
- Divide the chicken salad among the rolls.
- Serve.
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Reviews
-
Breakout the napkins because these sandwiches are nicely over flowing with veggies that stay cold and crisp from there ice water bath to the chicken dressed in a honey gherkin dressing. We did enjoy these and found them very satisfying. DH was so happy there was no bite to them while I would have enjoyed more of a sweet / savory contrast or more heat. Thanks for the post. -
This is a delicious and easy interpretation. We really enjoyed it! Thanks for sharing.
RECIPE SUBMITTED BY
I cook therefore I am.
