Vietnamese Chicken Sandwich

Ingredients

For 4 servings

• •8 8 Large Slices of Mie Bread Complete Jacquet
• •2 2 chicken fillets
• •2 c. à café 2 teaspoons of Sriracha sauce
• •1 1 egg yolk
• •1 c. à café 1 teaspoon mustard
• •10 cl 10 cl rapeseed oil
• •cider vinegar (a few drops)
• •salt and pepper
• •1 1 green lemon
• •1 gousse 1 clove of garlic
• •1 c. à café 1 teaspoons of sugar
• •1 c. à café 1 teaspoon soy sauce
• •1 1 carrot
• •1 1/4 cucumbers
• •8 8 pink radishes
• •1 1 fresh onions
• •4 4 green salad leaves
• •8 8 strands of fresh coriander
• •1 c. à café 1 teaspoons of rice vinegar (or cider)
• •1 c. à café 1 teaspoons of sugar
• •2 pincée 2 pinches of salt

Method

1. 1.Preheat the oven to 220 °C with the grill on.
2. 2.Prepare chicken marinade: peel garlic and chop. Zester and squeeze the lime. Mix the lemon juice and zest, garlic, sugar, soy sauce. Add chicken fillets and marinate for 10 minutes.
3. 3.Prepare the vegetables: peel the carrots and onion. Cut the carrot into slats with the vegetable stick. Cut the onion, radish and cucumber into slats. Season the vegetables with sugar, salt, rice vinegar. Settle.
4. 4.Place chicken fillets on a baking dish. Cook for 10 minutes until golden. Let them cool down and scratch.
5. 5.Prepare Sriracha mayonnaise: Mix the egg yolk and mustard. Add the rapeseed oil to the whisk, in fillet. Dilute the salt with a few drops of vinegar. Pepper. Mix 4 tablespoons of mayonnaise and Sriracha sauce.
6. 6.Eventually, grill the slices of bread with the toaster. Spread the slices of sauce bread. Place on 4 slices of bread a little chiseled salad, chicken and vegetables. Close the sandwiches and press it slightly to solder all. Cut the sandwiches in half before serving.