Vietnamese Chicken Sandwich
Quick-style Vietnamese chicken sandwich
Ingredients
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)
-
1/2 pound daikon, peeled
-
1 carrot, peeled
-
1/2 cup rice vinegar (not seasoned)
-
1 tbsp sugar
-
1 (24-inch) soft baguette
-
2 tablespoons vegetable oil
-
1 tbsp Asian fish sauce
-
1/2 tsp soy sauce
-
1/4 pound liverwurst
-
2 fresh jalapenos, thinly sliced
-
1/2 sweet onion, cut into 1/4-inch rings
-
3/4 cup packed cilantro sprigs
-
2 chicken breasts from a rotisserie chicken, cooked, thinly sliced
-
Lettuce leaves
-
2 tablespoons mayonnaise
Recipe Method
1. Preheat oven to 350 degrees
Fahrenheit with rack in middle.
2. Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.
3. Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.
4. Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.
5. Drain slaw in a colander.
6. Arrange chicken, slaw, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.
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