Oriental Chicken Sandwich

It seems very strange to be posting a recipe for a sandwich, but hey, people are actually publishing whole cook books based on the subject so I guess it isn’t that far out of the park.    And, besides, summer is here which means most of us will be looking to spend less time in front of the stove and more time enjoying the great outdoors!

But, as much as we want cool  and convenient, we still want flavour.  This sandwich will give you both.


Serves 2

Banh mi sandwich topping

Oriental Chicken Sandwich

3 Tablespoons seasoned rice vinegar

1 Tablespoon canola oil

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

1 carrot, shredded

3 radishes, shredded

1 cup finely sliced lettuce

thinly sliced red onion (about 2 rings, separated)

5 fresh basil leaves, shredded

2 cups shredded chicken, either rotisserie or left over from last nights bbq

1  baguette or small french loaf, halved lengthwise


Whisk rice vinegar, oil sugar, salt and pepper together in a small bowl.  In a larger bowl, combine carrot,  radishes, lettuce, onion and basil.  Pour dressing over, toss and let stand 10 minutes while you shred the chicken and assemble the sandwiches.

Spread mayo over cut sides of bread, top bottom half with the shredded chicken then the tossed veggies.   Add the top half of the bread and enjoy!

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