Open Face Vietnamese Chicken Sandwiches Recipe 465

OPEN-FACE VIETNAMESE CHICKEN SANDWICHES RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°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.

OPEN-FACED CHICKEN SANDWICHES

Steps:

• Cut bread into eight 1-in. slices and toast slices. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion for 15-20 minutes or until onion is tender and golden brown; set aside., In a small bowl, combine the mayonnaise, blue cheese and pepper. Spread blue cheese mixture over each bread slice. Top with chicken, mushroom mixture and mozzarella cheese., Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted.

OPEN-FACE VIETNAMESE CHICKEN SANDWICHES

Steps:

• 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.

OPEN FACED CHICKEN SANDWICHES

Steps:

• Melt butter in saucepan over low heat.
• Add flour, stirring until smooth.
• Cook 1 Minute stirring constantly.
• Gradually add milk, cook over medium heat and continue to stir until thickened and bubbly.
• Add salt and cheddar cheese, stirring till cheese melts.
• Place sliced chicken on toast and cover with sauce.
• Sprinkle with crumbled bacon and grated parmesan cheese.
• Bake at 400 degrees for 10 minutes.

SPICY VIETNAMESE CHICKEN SANDWICHES

Steps:

• Toss the chicken with the soy sauce, 1 T. of the mayo and the sliced shallot. Cover and let marinate in the fridge for about 1 hour.
• In another bowl, mix the sliced carrots with the pickled onions and their liquid and let stand at room temperature for about 1 hour.
• Heat up a grill pan on high heat. Grill the chicken until charred and the chicken is cooked through - about 2 minutes per side. Put the shallots on after you flip the chicken. If you add the shallots right away, they will get too done.
• Spread the mayo on the cut sides of the toasted baguette and then spread with Sriracha (to taste -- it's spicy). * I actually like to make a mixture in a bowl of the mayo and Sriracha, then spread it onto the bread. On th bottom half of the baguette, layer the carrots, pickled onions and sliced cucumber. Top with the grilled chicken and shallot slices. Lay the cilantro sprigs, if using, over the chicken and close the sandwich.
• Cut the sandwich crosswise into 6 pieces and serve!