Lean chicken stands in for pork in Vietnamese Chicken Sandwiches, yielding a light twist on this Asian-inspired sandwich.
1 (12-ounce) French bread baguette
2 teaspoons canola oil
1 pound chicken cutlets
1/4 teaspoon black pepper
2 teaspoons minced garlic, divided
1 tablespoon lower-sodium soy sauce
2 teaspoons dark sesame oil
2 teaspoons hoisin sauce
1/2 cup sugar
1/2 cup rice vinegar
1 cup matchstick-cut carrots
1 cup very thinly sliced radishes
2 cups thinly sliced English cucumber
1 1/2 cups thinly sliced romaine lettuce
1/2 cup cilantro leaves
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
How to Make It
Cut bread in half horizontally; hollow out, leaving a 1-inch-thick shell.
Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with pepper. Sauté 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken; toss with 1 teaspoon garlic.
Combine remaining 1 teaspoon garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken. Toss. Combine sugar and vinegar in a small saucepan; cook until sugar dissolves. Add carrot and radishes. Cool; drain, reserving 2 tablespoons vinegar mixture.
Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture. Top with chicken, radish mixture, cilantro, Sriracha, and bread top. 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. 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. 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. Spread basil mixture on cut side of top half of bread; place on sandwich. 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. 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. 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. Add sandwich to pan; top with another heavy skillet to weigh down. Cook 2 minutes on each side or until toasted. 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. 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. 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. Serves 4 Calories 404; Fat 7g (sat 8g); Sodium 561mg
Wow. This was simply excellent. I don't know why, but I tend to shy away from sandwiches for dinner, which is silly because every one I've made from Cooking Light has been great. The only beef I have with this recipe is how many dishes I ended up having to clean. I have a tiny kitchen with crap counterspace, so the multiple steps and pots were challenging.
This was a decent sandwich. I liked that it was filled with veggies and on the lighter side. I found the Vietnamese flavors to be kind of drained out. The second sandwich I had I poured some of the hoisin mixture onto the bread and it really helped it come alive.
Loved, loved, loved this. I don't really care much for radishes, but this was crazy good. I love the pickled veggies and actually was munching on some of the carrots (and yes) even the radishes while I was cooking the chicken. I think next time I might conceivably leave the chicken cutlet whole instead of cutting it up, because at the end of the sandwich I had nothing but a few veggies and a little bit of lettuce. I did forget the Romaine on this (but I had iceburg lettuce in the fridge) so I used that instead. Next time I'll definitely do the Romaine. And there will be most certainly be a next time.
I just made this for dinner; my husband got the sandwich, and - because I'm trying to lose a few pounds - I made mine as a salad on a bed of chopped romaine.. We both agreed it was delicious.
I added sliced jalapeno to the pickled veggies. I also brined the chicken breasts in saltwater with garlic cloves overnight. I pounded them thin then grilled them.
Delicious! Easily adapted to use tofu. Drain an extra firm 1lb block, cut in half lengthwise and then into 1/4 inch slabs. Dry on a papertowel, pressing lighting with another towel from above. Then follow the recipe, sprinkling with pepper and cooking until golden on both sides. I also just left the carrot/radish mixture in the vinegar in the fridge between sandwiches and drizzled two tablespoons of the vinegar over the bread before making the sandwich to keep it from being dry. Really enjoyed.
Tried this with wheat french bread and felt the bread was overwhelming, smothering all those great veggies. The next day I tried the left overs in a corn tortilla that I warmed on my gas range burner....score! I'll def. be making again, minus the bread, instead with a corn or flour tortilla or wrap.
Lots of good flavors that mix well together. I thought it was a little dry so we added a little extra hoisin sauce on the bread. It's also a bit messy. I will make this again, possibly using chicken tenders, as suggested by another reviewer.
This was a very satisfying meal. I loved the contrasting sweet/savory/spicy. Simply delightful. My two preschoolers ate their entire portion. I used boneless skinless thighs trimmed of fat. My husband's only gripe was that there were no leftovers. We both don't get home until well after 5:00, and are always looking for quick and yummy. This will make it into the rotation.
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