Spicy Vietnamese Chicken Sandwiches

Prep Time: 30 min Cook Time: 1 hr 30 min Servings: Servings: 6 Source:

Ingredients

3/4 pound skinless, boneless chicken breast, sliced 1/4 inch thick

2 tablespoons soy sauce

1 tablespoon mayonnaise, plus more for spreading

1 large shallot, thinly sliced

2 carrots, halved crosswise and thinly sliced lengthwise

1/2 cup pickled cocktail onions, halved, plus 1/4 cup of the pickling liquid from the jar

One 10-ounce baguette, split lengthwise and toasted

Sriracha or other hot sauce, for spreading

1 Kirby cucumber, very thinly sliced lengthwise

Cilantro sprigs

1 1/2 Cilantro sprigs

Directions

In a bowl, toss the chicken with the soy sauce, 1 tablespoon of mayonnaise and the shallot. Cover and refrigerate for 1 hour.

Meanwhile, in another bowl, mix the carrots with the pickled onions and their liquid and let stand for 1 hour.

Heat a grill pan. Grill the chicken and shallot slices over high heat until charred and the chicken is just cooked through, about 2 minutes per side.

Spread mayonnaise on the cut sides of the baguette, then spread with Sriracha. On the bottom half, layer the carrots, onions and cucumber, then top with the chicken and shallots. Lay cilantro sprigs over the chicken and close the sandwich. Cut crosswise into 6 pieces and serve.