Vietnamese Style Chicken Sandwiches



Under 30 minutes Without nuts Without peanuts Low in Saturated Fat

Nutritional Facts Per Serving

46 g
37 g
3 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 450
  • Lipides 13 g
    • Saturated fat  2 g
  • Cholesterol 105 mg
  • Sodium  1130 mg
  • Carbs 37 g
    • fiber  3 g
    • Sugar  4 g
  • Protein 46 g


  • 3 cups Compliments Chicken Broth
  • 6 cloves garlic, minced or pressed
  • 4 quarter-sized slices of fresh ginger
  • 11/2 pounds boneless skinless chicken breasts
  • 2 cups finely shredded coleslaw mix
  • 2 tablespoons Seasoned Rice Vinegar
  • 3 tablespoons Compliments Mayonnaise
  • 2 teaspoons Compliments Soya Sauce
  • 1 Safeway Artisan European Style French Baguette (8 ounces)
  • fresh cilantro sprigs
  • sambal oelek or other Asian hot chili paste


  1. In a 5- to 6-quart pan, combine broth, garlic, and ginger over high heat.
  2. Bring to a boil. Add chicken, reduce heat, cover pan, and simmer gently until chicken is no longer pink in center (cut to test), about 10 minutes.
  3. Remove chicken from broth and let stand a few minutes to cool slightly.
  4. While chicken cooks, mix together coleslaw and rice vinegar in a bowl.In another small bowl, mix together mayonnaise and soy sauce.
  5. Cut baguette crosswise into 4 equal pieces. Then cut each piece in half horizontally. Spread cut sides of bread equally with mayonnaise mixture.
  6. When chicken has cooled slightly, cut meat crosswise into thin slices.
  7. Arrange the 4 bottom pieces of bread on a work surface. Top them equally with chicken slices, then the coleslaw mixture. 
  8. Add a few cilantro sprigs to each sandwich and cover with top portions of baguette. 
  9. Transfer to plates and offer sambal oelek to add to taste.

Life for Leftovers: Save the leftover cilantro to use in the Skirt Steak with Chipotle Drizzle recipe.

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