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Open-Face Vietnamese Chicken Sandwiches


Try this Open-Face Vietnamese Chicken Sandwiches recipe, perfect for lunch. No accompaniments needed, this baby can stand on it's own!

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Rate this recipe 4.5/5 (12 Votes)


  • 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


Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from


Step 1

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.

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