Vietnamese Chicken Sandwiches

Name: Vietnamese Chicken Sandwiches
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 237 milliliters matchstick-cut carrots; 0 teaspoons black pepper; 340 grams French bread baguette; 2 teaspoons canola oil; 454 grams chicken cutlets; 118 milliliters cilantro leaves; 2 teaspoons dark sesame oil; 473 milliliters thinly sliced English cucumber; 2 teaspoons minced garlic, divided; 2 teaspoons hoisin sauce; 1 Tbsp lower-sodium soy sauce; 237 milliliters very thinly sliced radishes; 118 milliliters rice vinegar; 355 milliliters thinly sliced romaine lettuce; 1 Tbsp Sriracha (hot chile sauce, such as Huy Fong); 118 milliliters sugar

You can never have too many main course recipes, so give Vietnamese Chicken Sandwiches This recipe is typical of Vietnamese cuisine. It is a good option if you're following a dairy free diet. Head to the store and pick up cilantro leaves, rice vinegar, hoisin sauce, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Cut bread in half horizontally; hollow out, leaving a 1-inch-thick shell.

Ingredients you will need

Bread

Heat canola oil in a large skillet over medium-high heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Sprinkle chicken with pepper. Saut 3 minutes on each side or until done.

Ingredients you will need

Whole Chicken

Pepper

Let stand 10 minutes. Slice chicken; toss with 1 teaspoon garlic.

Ingredients you will need

Whole Chicken

Garlic

Combine remaining 1 teaspoon garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken. Toss.

Ingredients you will need

Sesame Oil

Soy Sauce

Whole Chicken

Garlic

Hoisin Sauce

Equipment you will use

Bowl

Combine sugar and vinegar in a small saucepan; cook until sugar dissolves.

Ingredients you will need

Vinegar

Sugar

Equipment you will use

Sauce Pan

Add carrot and radishes. Cool; drain, reserving 2 tablespoons vinegar mixture.

Ingredients you will need

Radish

Vinegar

Carrot

Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture. Top with chicken, radish mixture, cilantro, Sriracha, and bread top.

Ingredients you will need

Cilantro

Cucumber

Sriracha

Whole Chicken

Lettuce

Vinegar

Radish

Bread

Cut into 4 equal portions.

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.

Ingredients you will need

Ciabatta

Black Pepper

Fresh Basil

Kosher Salt

Baguette

Whole Chicken

Bread

Pesto

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.

Ingredients you will need

Black Pepper

Kosher Salt

Olive Oil

Pine Nuts

Garlic

Basil

Water

Equipment you will use

Food Processor

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.

Ingredients you will need

Roasted Red Peppers

Provolone

Whole Chicken

Pepper

Bread

Seeds

Spread basil mixture on cut side of top half of bread; place on sandwich.

Ingredients you will need

Spread

Basil

Bread

Cut sandwich crosswise into 4 equal portions.

Serves 4 Calories 391; Fat 8g (sat 4g); Sodium 793mg

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.

Ingredients you will need

Kosher Salt

Baguette

Whole Chicken

Pickles

Pepper

Bread

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.

Ingredients you will need

Spicy Brown Mustard

Havarti

Ham Slices

Whole Chicken

Spread

Bread

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.

Ingredients you will need

Cooking Spray

Dill Pickles

Whole Chicken

Bread

Equipment you will use

Frying Pan

Add sandwich to pan; top with another heavy skillet to weigh down. Cook 2 minutes on each side or until toasted.

Equipment you will use

Frying Pan

Cut sandwich crosswise into 4 equal portions.

Serves 4 Calories 315; Fat 9g (sat 5g); Sodium 761mg

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.

Ingredients you will need

Cooking Spray

Kosher Salt

Baguette

Avocado

Whole Chicken

Pepper

Bread

Wheat

Cooking Oil

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.

Ingredients you will need

Real Bacon Pieces

Lime Juice

Mayonnaise

Avocado

Bread

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.

Ingredients you will need

Mustard

Tomato Slices

Butter Lettuce

Black Pepper

Avocado

Whole Chicken

Spread

Bread

Plum

Serves 4 Calories 404; Fat 7g (sat 8g); Sodium 561mg

Equipment

Ingredients

Servings:

237milliliters

matchstick-cut carrots 0teaspoons

black pepper 340grams

French bread baguette 2teaspoons

canola oil 454grams

chicken cutlets 118milliliters

cilantro leaves 2teaspoons

dark sesame oil 473milliliters

thinly sliced English cucumber 2teaspoons

minced garlic, divided 2teaspoons

hoisin sauce 1Tbsp

lower-sodium soy sauce 237milliliters

very thinly sliced radishes 118milliliters

rice vinegar 355milliliters

thinly sliced romaine lettuce 1Tbsp

Sriracha (hot chile sauce, such as Huy Fong)118milliliters

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Quintan Essentia Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.