Name: Open-Face Vietnamese Chicken Sandwich
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; 2 tsp. honey; 2 tbsp. cornichons or gherkins, chopped; 1 tbsp. brine from the cornichons or gherkins jar; Kosher salt, to taste; 3 cups rotisserie chicken, shredded; 1/3 cup fresh cilantro, chopped, plus cilantro leaves for topping; 1 tbsp. Sriracha sauce

Open-Face Vietnamese Chicken Sandwich

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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
2 tsp. honey
2 tbsp. cornichons or gherkins, chopped
1 tbsp. brine from the cornichons or gherkins jar
Kosher salt, to taste
3 cups rotisserie chicken, shredded
1/3 cup fresh cilantro, chopped, plus cilantro leaves for topping
1 tbsp. Sriracha sauce

Instructions

Pre-heat oven to 350°F.
Using a small bowl, soak the red onion, carrots and radishes in ice water for 5 minutes; drain.
Split each roll in half lengthwise to make 4 pieces.
Transfer to the oven to toast.
In a large bowl, whisk 1/4 cup mayonnaise, lime juice, honey, cornichons, brine, and 1/2 teaspoon salt.
Add the chicken, onion, carrots, radishes and chopped cilantro; toss.
In a small bowl, mix the sriracha sauce and the remaining 1/4 cup mayonnaise.
Spread each piece of bread with Sriracha mayonnaise, then top with the chicken salad and cilantro leaves.

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