Tomato Head’s Spicy Vietnamese Chicken Sandwiches with Carrot Slaw and Spicy Mayo

If you aren’t familiar with Sriracha hot chile sauce, where have you been hiding? “The Rooster” is perfect when mixed with hummus, used as a substitute for ketchup, or added to BBQ sauce to give it an extra punch. Mahasti has mixed Sriracha with mayo and soy sauce to create an extra spicy condiment that pairs well the sweetness of the rice wine vinegar and carrots in the cole slaw.

For the Slaw:

2 cups shredded Carrots

½ cup sliced Onion

1 Tbl Rice Vinegar

2 tsp Sesame Oil

¼ tsp Salt

Mix the ingredients together in a small bowl, until well combined.

For the Spicy Mayo :

½ cup Mayo

1 Tbl Sriracha Sauce

1 Tbl Soy Sauce

Mix the ingredients together in a small bowl, until well combined.

To Assemble the Sandwiches:

Baguettes

Thinly Sliced cucumbers

Chicken breast, cooked and sliced

Cut the baguettes into desired size and slice leaving one edge intact. Spread the bottom of the baguette with a generous amount of spicy mayo, top with chicken, thinly sliced cucumbers and slaw.

Serve immediately.

The slaw and mayo makes 4-6 sandwiches depending on the size of your bread.  The recipe can be easily doubled or halved for larger or smaller quantities.


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