Vietnamese Chicken Sandwiches

Dairy Free
Health score
33%
Vietnamese Chicken Sandwiches
50 min.
4
535kcal

Suggestions


Experience the vibrant flavors of Vietnam with our delectable Vietnamese Chicken Sandwiches! These mouthwatering creations bring together a delightful fusion of textures and tastes, making them an ideal choice for lunch or dinner. Bursting with fresh vegetables, perfectly sautéed chicken, and an irresistible blend of savory sauces, each bite is a journey to the heart of Vietnamese street food.

What sets this recipe apart is not only its explosive flavors but also its commitment to being dairy-free, ensuring that everyone can savor this culinary masterpiece. The use of aromatic herbs like cilantro, crunchy cucumber, and tangy pickled vegetables adds layers of freshness that perfectly complement the tender chicken, while the spicy Sriracha offers just the right kick to awaken your taste buds.

Ready in just 50 minutes, these sandwiches are not only a treat for the palate but also a quick option for busy weeknights or a delightful addition to your lunch menu. Gather your ingredients, follow our easy step-by-step guide, and impress your family and friends with this show-stopping dish that's sure to become a favorite. Dive into the joy of cooking and indulge in these irresistible Vietnamese Chicken Sandwiches today!

Ingredients

  • cup matchstick-cut carrots 
  • 0.3 teaspoon pepper black
  • 12 ounce bread baguette french
  • teaspoons canola oil 
  • pound chicken cutlets 
  • 0.5 cup cilantro leaves 
  • teaspoons sesame oil dark
  • cups cucumber english thinly sliced
  • teaspoons garlic divided minced
  • teaspoons hoisin sauce 
  • tablespoon lower-sodium soy sauce 
  • cup radishes very thinly sliced
  • 0.5 cup rice vinegar 
  • 1.5 cups romaine lettuce thinly sliced
  • tablespoon sriracha such as huy fong) hot
  • 0.5 cup sugar 

Equipment

  • food processor
  • bowl
  • frying pan
  • sauce pan

Directions

  1. Cut bread in half horizontally; hollow out, leaving a 1-inch-thick shell.
  2. Heat canola oil in a large skillet over medium-high heat.
  3. Sprinkle chicken with pepper. Saut 3 minutes on each side or until done.
  4. Let stand 10 minutes. Slice chicken; toss with 1 teaspoon garlic.
  5. Combine remaining 1 teaspoon garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken. Toss.
  6. Combine sugar and vinegar in a small saucepan; cook until sugar dissolves.
  7. Add carrot and radishes. Cool; drain, reserving 2 tablespoons vinegar mixture.
  8. Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture. Top with chicken, radish mixture, cilantro, Sriracha, and bread top.
  9. Cut into 4 equal portions.
  10. If you like fresh basil, try Tuscan Pesto Chicken Panini: Prepare Vietnamese Chicken Sandwiches through step 2, substituting 8 ounces ciabatta bread for the baguette (do not hollow out bread) and sprinkling 1/4 teaspoon kosher salt on chicken with the black pepper.
  11. Combine 1 cup basil, 1 tablespoon chopped garlic, 1 tablespoon toasted pine nuts, 1 tablespoon olive oil, 1 tablespoon water, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt in a mini food processor, and pulse until finely chopped.
  12. Cut a peeled roasted red bell pepper into quarters; discard seeds and membranes. Arrange pepper quarters on bottom half of bread. Top with 2 (1-ounce) slices provolone cheese and sliced chicken.
  13. Spread basil mixture on cut side of top half of bread; place on sandwich.
  14. Cut sandwich crosswise into 4 equal portions.
  15. Serves 4 Calories 391; Fat 8g (sat 4g); Sodium 793mg
  16. If you like pickles, try Pressed Cuban-Style Sandwiches: Prepare Vietnamese Chicken Sandwiches through step 2, substituting 8 ounces Cuban bread for baguette (do not hollow out bread) and sprinkling 1/4 teaspoon kosher salt on chicken with pepper.
  17. Spread 1 tablespoon spicy brown mustard over bottom half of bread; top with 1 ounce shredded Havarti cheese (about 1/4 cup), 1 ounce lower-sodium sliced ham, and chicken.
  18. Sprinkle chicken with 2 tablespoons chopped spicy kosher dill pickle; cover with top half of bread. Return pan to medium heat; coat with cooking spray.
  19. Add sandwich to pan; top with another heavy skillet to weigh down. Cook 2 minutes on each side or until toasted.
  20. Cut sandwich crosswise into 4 equal portions.
  21. Serves 4 Calories 315; Fat 9g (sat 5g); Sodium 761mg
  22. If you like avocado, try Chicken-Avocado Club Sandwiches: Prepare Vietnamese Chicken Sandwiches through step 2, substituting 12 slices toasted thin wheat bread for baguette (do not hollow out bread), substituting cooking spray for oil, and sprinkling 1/8 teaspoon kosher salt on chicken with pepper.
  23. Combine 1 cup mashed avocado, 1 tablespoon fresh lime juice, 2 teaspoons canola mayonnaise, and 2 slices cooked crumbled bacon. Divide avocado mixture evenly among 8 bread slices.
  24. Spread 1/2 teaspoon yellow mustard over 1 side of remaining 4 bread slices. Top each mustard-topped bread slice with 1 Bibb lettuce leaf and 2 plum tomato slices; sprinkle evenly with 1/4 teaspoon black pepper. Divide half of chicken among sandwiches; top each with 1 avocado-topped bread slice. Repeat layers.
  25. Serves 4 Calories 404; Fat 7g (sat 8g); Sodium 561mg

Nutrition Facts

Calories535kcal
Protein26.2%
Fat15.87%
Carbs57.93%

Properties

Glycemic Index
81.65
Glycemic Load
51.81
Inflammation Score
-10
Nutrition Score
31.292608945266%

Flavonoids

Pelargonidin
18.31mg
Luteolin
0.01mg
Kaempferol
0.32mg
Myricetin
0.02mg
Quercetin
1.49mg

Nutrients percent of daily need

Calories:534.64kcal
26.73%
Fat:9.37g
14.41%
Saturated Fat:1.58g
9.9%
Carbohydrates:76.96g
25.65%
Net Carbohydrates:72.85g
26.49%
Sugar:32.67g
36.3%
Cholesterol:72.63mg
24.21%
Sodium:946.64mg
41.16%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.81g
69.62%
Vitamin A:6179.75IU
123.6%
Selenium:61.9µg
88.43%
Vitamin B3:16.4mg
81.98%
Vitamin B6:1.06mg
53.15%
Vitamin B1:0.72mg
48.24%
Folate:156.37µg
39.09%
Phosphorus:372.45mg
37.24%
Vitamin K:39.02µg
37.16%
Manganese:0.69mg
34.55%
Vitamin B2:0.55mg
32.64%
Iron:4.63mg
25.72%
Potassium:822.84mg
23.51%
Vitamin B5:2.28mg
22.76%
Magnesium:76.86mg
19.21%
Fiber:4.11g
16.42%
Vitamin C:12.09mg
14.66%
Copper:0.26mg
12.8%
Zinc:1.9mg
12.66%
Calcium:90.39mg
9.04%
Vitamin E:0.89mg
5.93%
Vitamin B12:0.23µg
3.78%
Source:My Recipes