Channeling banh mi, these open-faced sandwiches are topped with a creamy, tangy, just slightly sweet chicken salad studded with crisp carrots and radishes. Chile mayo and fresh cilantro add to the Vietnamese-inspired vibe.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 4 servings |
Ingredients
- 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
- Kosher salt
- 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)
Instructions
- 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.
Nutrition Facts
| Calories | 654 calorie |
| Total Fat | 41 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 180 milligrams |
| Sodium | 1509 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 2 grams |
| Protein | 46 grams |
| Calories | 654 calorie |
| Total Fat | 41 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 180 milligrams |
| Sodium | 1509 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 2 grams |
| Protein | 46 grams |
Reviews
My whole family loves this recipe! It’s perfect for summer, but now we make it anytime we’re together. You can also use sweet chile sauce instead of Sriracha if you don’t like spice.
So, so, so good.
At first I was like, “that’s it? no accompaniments?”. But once I tasted it, I realized this baby can stand on it’s own. So filling! You can’t go wrong when the recipe includes “shredded rotisserie chicken”. The Asian chile mayonnaise really kicked it up a notch! A great lunch or dinner with little fuss!
Great, flavorful recipe for summer.
There seemed to be too much mayo in the salad…seemed gloppy The gherkins gave it a strange flavor when combined with the lime, honey and cilantro. I usually love Food Network Magazine recipes, but I won’t make this one again.
This was amazing! The ice water makes the veggies really crunchy, the sriracha mayo adds a nice bit of heat, the pickles & honey are sweet, all adding up to a delicious sandwich. It was perfect for this hot summer evening, no cooking involved! Definitely will make this again.