Open-Face Vietnamese Chicken Sandwiches

Ingredients

• 1 tablespoon asian chile sauce such as Sriracha
• 2 medium carrots with a vegetable peeler shaved
• 2  crusty rolls hoagie-style
• 0.3 cup cilantro leaves fresh chopped for topping
• 2 tablespoons pickled cucumbers / gherkins chopped
• 2 teaspoons honey 
• 4 servings kosher salt 
• 0.3 cup juice of lime fresh from 4 limes
• 0.5 cup mayonnaise 
• 4  radishes thinly sliced
• 0.5 small onion red thinly sliced
• 3 cups rotisserie chicken cut shredded from 1 small chicken

Equipment

• bowl
• oven
• whisk

Directions

1. 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.
2. Transfer to the oven to toast.
3. Whisk 1/4 cup mayonnaise, the lime juice, honey, cornichons and brine, and 1/2 teaspoon salt in a large bowl.
4. Add the chicken, onion, carrots, radishes and chopped cilantro and toss.
5. Mix the chile sauce and the remaining 1/4 cup mayonnaise in a small bowl.
6. Spread each piece of bread with some chile mayonnaise, then top with the chicken salad and cilantro leaves.
7. Photograph by Antonis Achilleos