Open-Face Vietnamese Chicken Sandwiches

• 1/2 small red onion, thinly sliced
• 2 medium carrots, shaved into ribbons with a vegetable peeler
• 4 radishes, thinly sliced
• 2 crusty hoagie-style rolls
• 1/2 cup mayonnaise
• 1/4 cup fresh lime juice (from about 4 limes)
• 2 teaspoons honey
• 2 tablespoons chopped cornichons or gherkins, plus 1 tablespoon brine from the jar
• Kosher salt
• 3 cups shredded rotisserie chicken (from 1 small chicken)
• 1/3 cup chopped fresh cilantro, plus cilantro leaves for topping
• 1 tablespoon Asian chile sauce (such as Sriracha)

1. Preheat the oven to 350 degrees F. Soak the red onion, carrots and radishes in ice water for 5 minutes, then drain.
2. Split each roll in half lengthwise to make 4 pieces.
3. Transfer to the oven to toast.
4. Whisk 1/4 cup mayonnaise, the lime juice, honey, cornichons and brine, and 1/2 teaspoon salt in a large bowl.
5. Add the chicken, onion, carrots, radishes and chopped cilantro and toss.
6. Mix the chile sauce and the remaining 1/4 cup mayonnaise in a small bowl.
7. Spread each piece of bread with some chile mayonnaise, then top with the chicken salad and cilantro leaves.
8. Photograph by Antonis Achilleos

red onion, carrots, radishes, crusty hoagie, mayonnaise, lime juice, honey, cornichons, kosher salt, shredded rotisserie chicken, fresh cilantro, chile sauce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/open-face-vietnamese-chicken-sandwiches-recipe.html (may not work)