
Vietnamese Style Chicken Sandwiches
Prep Time
Serves
Cooking Mode
3 cups Compliments Chicken Broth
6 cloves garlic, minced or pressed
4 quarter-sized slices of fresh ginger
1½ pounds boneless skinless chicken breasts
2 cups finely shredded coleslaw mix
2 tbsp Seasoned Rice Vinegar
3 tbsp Compliments Mayonnaise
2 tsp Compliments Soya Sauce
1 Sobeys Artisan European Style French Baguette
fresh cilantro sprigs
sambal oelek or other Asian hot chili paste
3 cups Compliments Chicken Broth
6 cloves garlic, minced or pressed
4 quarter-sized slices of fresh ginger
1½ pounds boneless skinless chicken breasts
2 cups finely shredded coleslaw mix
2 tbsp Seasoned Rice Vinegar
3 tbsp Compliments Mayonnaise
2 tsp Compliments Soya Sauce
1 Sobeys Artisan European Style French Baguette
fresh cilantro sprigs
sambal oelek or other Asian hot chili paste
Directions
1In a 5- to 6-quart pan, combine broth, garlic, and ginger over high heat.
2Bring 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.
3Remove chicken from broth and let stand a few minutes to cool slightly.
4While chicken cooks, mix together coleslaw and rice vinegar in a bowl.In another small bowl, mix together mayonnaise and soy sauce.
5Cut baguette crosswise into 4 equal pieces. Then cut each piece in half horizontally. Spread cut sides of bread equally with mayonnaise mixture.
6When chicken has cooled slightly, cut meat crosswise into thin slices.
7Arrange the 4 bottom pieces of bread on a work surface. Top them equally with chicken slices, then the coleslaw mixture.
8Add a few cilantro sprigs to each sandwich and cover with top portions of baguette.
9Transfer to plates and offer sambal oelek to add to taste.
Tips
1
Life for Leftovers: Save the leftover cilantro to use in the Skirt Steak with Chipotle Drizzle recipe.
Disclaimer
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Personal Note
Personal Note