Spicy Vietnamese Chicken Sandwiches
|Boneless skinless chicken breast||3⁄4 Pound, sliced 1/4 inch thick|
|Soy sauce||2 Tablespoon|
|Mayonnaise||1 1⁄2 Tablespoon (0.5 Tablespoon For Spreading)|
|Shallot||1 Large, thinly sliced|
|Carrots||2 , halved crosswise and thinly sliced lengthwise|
|Pickled cocktail onions||1⁄2 Cup (8 tbs), halved (Plus 1/4 Cup Of The Pickling Liquid From The Jar)|
|Pickling liquid||1⁄4 Cup (4 tbs) (From The Jar)|
|Baguette||10 Ounce, split lengthwise and toasted (1 Whole)|
|Sriracha/Other hot sauce||2 Teaspoon (Adjust Quantity As Needed For Spreading)|
|Kirby cucumber||1 , thinly sliced lengthwise|
1. In a bowl, toss the chicken with the soy sauce, 1 tablespoon of mayonnaise and the sliced shallot. Cover and let marinate in the refrigerator for 1 hour.
2. Meanwhile, in another bowl, mix the sliced carrots with the pickled onions and their liquid and let stand at room temperature for 1 hour.
3. Heat a grill pan. Grill the chicken and shallot slices over high heat until charred and the chicken is just cooked through, about 2 minutes per side.
4. Spread mayonnaise on the cut sides of the baguette, then spread with Sriracha. On the bottom half of the baguette, layer the carrots, pickled onions and sliced cucumber, then top with the grilled chicken and shallot slices. Lay cilantro sprigs over the chicken and close the sandwich. Cut crosswise into 6 pieces and serve.