Vietnamese Chicken Sandwiches

  • Ready in 50m

  • Serves 4

  • 536 calories

  • 73.21g carbs

You can never have too many main course recipes, so give Vietnamese Chicken Sandwiches a try. This recipe serves 4. One serving contains 533 calories, 34g of protein, and 10g of fat. For $2.15 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. 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.

16 ingredients

  1. 1 cup baby cut carrots
  2. 1/4 tsps black pepper
  3. 12 oz bread
  4. 2 tsps canola oil
  5. 1 lb chicken cutlets
  6. 1/2 cups cilantro leaves
  7. 2 tsps dark sesame oil
  8. 2 cups english 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
Vietnamese Chicken Sandwiches

Latest Recipes

More recipes
More recipes

Popular collections

  • 820+

    American chicken recipes

    American chicken recipes
  • 400+

    Chicken Wings recipes

    Chicken Wings recipes
  • 780+

    Spicy chicken recipes

    Spicy chicken recipes
  • 750+

    Boneless chicken recipes

    Boneless chicken recipes
  • 2k+

    Fried chicken recipes

    Fried chicken recipes
  • 150+

    Roast chicken recipes

    Roast chicken recipes
  • 600+

    Chinese chicken recipes

    Chinese chicken recipes
  • 140+

    Caribbean chicken recipes

    Caribbean chicken recipes
  • 800+

    Mediterranian chicken recipes

    Mediterranian chicken recipes
  • 50+

    German chicken recipes

    German chicken recipes
  • 1.5k+

    High Protein chicken recipes

    High Protein chicken recipes
  • 750+

    Chicken recipes under 300 calories

    Chicken recipes under 300 calories