Open Face Vietnamese Chicken Sandwiches Recipes

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

Open-Face Vietnamese Chicken Sandwiches Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 12

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 cornichons or gherkins, chopped, plus 1 tablespoon brine from the jar
Kosher salt
3 cups rotisserie chicken, from 1 small chicken, shredded
1/3 cup fresh cilantro, chopped, plus cilantro leaves for topping
1 tablespoon Asian chile sauce, such as Sriracha

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-FACE VIETNAMESE CHICKEN SANDWICHES

Open-Face Vietnamese Chicken Sandwiches image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

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)

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

Open-Faced Chicken Sandwiches image

Caramelized onions, mushrooms and two types of cheese make these my favorite sandwiches. I invented them for a last-minute picnic by combining items I had on hand. They've been a hit ever since. -Lynda Clark of Spokane, Washington

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 pound fresh mushrooms, sliced
1 large sweet onion, sliced
1 cup fat-free mayonnaise
1/2 cup crumbled blue cheese
1/4 teaspoon pepper
8 slices French bread (1 inch thick)
1 pound boneless skinless chicken breasts, grilled and sliced
1 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 276 calories, Fat 8g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

OPEN FACED CHICKEN SANDWICHES

Open Faced Chicken Sandwiches image

I saw the thread about favorite sandwiches and wanted to share one that my family thoroughly enjoys!

Provided by Just Cher

Categories Lunch/Snacks

Time 30m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1 lb sliced cooked chicken (may substitue turkey)
4 slices whole wheat bread (toasted)
8 slices bacon, cooked and crumbled
1/4 cup grated parmesan cheese

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.

Nutrition Facts : Calories 653.8, Fat 43.6, SaturatedFat 18.2, Cholesterol 160.1, Sodium 1155.2, Carbohydrate 19.4, Fiber 2.1, Sugar 1.7, Protein 44.7

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