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
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)
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 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.
These bad boys have been in me and Bill's lunch boxes (figuratively speaking of course - more like leftover plastic bags) all week :) Honestly, they were absolutely delicious and super easy to make. We skipped the oven toasting step (although that is the classier version), and just got some good crusty bread and toasted it in the toaster. We also had a big jar of capers on hand, so we used those instead of cornichons. It has absolutely been a lunch worth repeating!
Hoping you have been eating well and trying new things :) I have another delightful recipe to share next week, so be sure to check back!
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/open-face-vietnamese-chicken-sandwiches-recipe.html?oc=linkback