Vietnamese Chicken Sandwich Food Network Magazine Recipes

VIETNAMESE CHICKEN SANDWICH (FOOD NETWORK MAGAZINE)

Steps:

• Soak first 3 ingredients in ice water for 5 minutes. Drain well.
• Whisk together 1/4 cup of the mayo with the lime juice, honey, gherkins and brine.
• Season with salt to taste.
• Combine the chicken and vegetables, parsley with the dressing.
• Mix the remaining 1/4 cup mayo with the chili sauce in a small bowl.
• Spread the chili mayo evenly between the halved rolls.
• Divide the chicken salad among the rolls.
• Serve.

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.

ALMOST-FAMOUS CHICKEN SANDWICHES

Steps:

• Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
• Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
• Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
• Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

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!

VIETNAMESE CHICKEN SANDWICH (BANH MI)

Steps:

• Drizzle olive oil over chicken breasts. Season with garlic salt.
• Wrap rolls in foil to heat on grill, or if cooking chicken indoors just pop in toaster oven to lightly toast.
• Chicken can be grilled outdoors or seared in a non stick skillet sprayed with Pam. Cook until done (10-15 minutes approximately depending on heat), without overcooking.
• Meanwhile, while chicken is cooking, in a very small sauce pan combine sugar, ginger, peanut butter, soy sauce, water, oil, and vinegar. Heat over medium low while stirring until sugar is disolved and peanut butter is melted.
• Assemble sandwiches by layering cucumbers on bottom of roll, top with chicken, followed by broccoli slaw (cilantro/hot pepper flakes if using too), then drizzle sauce over slaw. Top with upper bun.

VIETNAMESE SANDWICH

Steps:

• Sprinkle pork chops lightly with salt and pepper. Broil in a preheated broiler until medium-rare and browned on the outside, 2-3 minutes on a side.
• Scrape seeds out of cucumber with a spoon. Cut in thin strips, or use the large holes of a shredder. Set aside.
• Spread mayonnaise on both cut surfaces of each baguette. Place one of the cooked pork chops into each roll. Spread chili sauce directly on the meat. Sprinkle with a little lime juice and top with onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.

VIETNAMESE CHICKEN SANDWICHES

Steps:

• Combine chicken, carrot, red pepper and cucumber. Toss with vinaigrette and salt and pepper to taste.
• Divide lettuce and chicken mixture between each roll. Garnish with coriander, if using.