Vietnamese Chicken Sandwiches

• Ready in 50m

• Serves 4

• 534 calories

• 76.96g carbs

Vietnamese Chicken Sandwiches is a dairy free main course. This recipe serves 4. One portion of this dish contains around 35g of protein, 9g of fat, and a total of 535 calories. For $2.57 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up matchstick-cut carrots, sriracha, garlic, and a few other things to make it today. This recipe is typical of Vietnamese cuisine. It is brought to you by My Recipes. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes around 50 minutes.

16 ingredients

1. 1 cup matchstick-cut carrots
2. 1/4 tsps pepper
3. 12 oz bread baguette
4. 2 tsps canola oil
5. 1 lb chicken cutlets
6. 1/2 cups cilantro leaves
7. 2 tsps sesame oil
8. 2 cups cucumber
9. 2 tsps garlic
10. 2 tsps hoisin sauce
11. 1 tbsp lower-sodium soy sauce
12. 1 cup radishes
13. 1/2 cups rice vinegar
14. 2 cups romaine lettuce
15. 1 tbsp sriracha
16. 1/2 cups sugar

Instructions

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