These toasted chicken salad sandwiches take inspiration from banh mi, a beloved Vietnamese sandwich that features various fillings, including pickled carrots and radishes, and is always served on a baguette that is toasted until crisp on the outside but still pillowy in the center.
Level: | Easy |
Total: | 1 hr 20 min |
Active: | 20 min |
Yield: | 4 servings |
Ingredients
- 1 cup white vinegar
- 1/2 cup sugar
- Kosher salt
- 3 medium carrots, julienned
- 1 1/2 pounds boneless, skinless chicken breasts (about 3)
- 1/4 cup plus 1 tablespoon soy sauce
- 1 cup cilantro leaves, plus 3 cilantro sprigs
- 1/3 cup mayonnaise, plus more for bread
- 2 to 3 tablespoons sriracha
- 2 cucumbers, sliced into thin rounds
- Four 8-inch French baguettes (ficelle)
Instructions
- Combine the vinegar, 1 cup water, sugar and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
- Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup of the soy sauce and cilantro sprigs and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid, about 30 minutes.
- Tear the chicken into shreds and toss with the mayonnaise, sriracha and the remaining 1 tablespoon soy sauce.
- Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers and cilantro leaves to each sandwich and serve immediately.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 1315 |
Total Fat | 27 g |
Saturated Fat | 5 g |
Carbohydrates | 192 g |
Dietary Fiber | 9 g |
Sugar | 44 g |
Protein | 74 g |
Cholesterol | 132 mg |
Sodium | 3360 mg |