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Recipe

Chicken Banh Mi Sliders

Servings: 4 to 6

Rotisserie chicken and liverwurst from the deli are the secrets to this speedy spin on one of the world’s great sandwiches. In this version, buttery brioche slider buns replace the traditional baguette, but otherwise, it strikes all of the sweet, sour, and spicy notes that make Vietnamese-style dishes sing. The sandwich would also be delicious with country pâté, if you happen to have some on hand.

Ingredients

  • 1/3 cup white vinegar
  • 1/4 cup plus a pinch granulated sugar
  • Kosher salt
  • 2 cups shredded carrots (from 3 medium)
  • 1/2 cup mayonnaise
  • 2 Tbs. Sriracha
  • 2 tsp. fresh lime juice
  • 12 slider buns, preferably potato or brioche
  • 12 thin slices liverwurst (optional)
  • 2 cooked chicken breast halves (if using rotisserie chicken, remove the skin), thinly sliced
  • 1-1/2  cups thinly sliced cucumber (from 1/3 cucumber)
  • 1/2 cup fresh cilantro leaves

Preparation

  • Position a rack about 4 inches from the broiler, and heat the broiler on high.
  • In a medium bowl, combine the vinegar, ¼ cup of the sugar, and ¼ tsp. salt; stir until the sugar dissolves. Add the carrots, and toss well; set aside for 20 minutes, stirring occasionally.
  • Meanwhile, in a small bowl, combine the mayonnaise, Sriracha, lime juice, and a pinch of sugar.
  • Slice the buns and arrange cut side up on a broiler pan. Broil until lightly toasted, about 30 seconds. Spread the Sriracha mayonnaise over the tops and bottoms of the buns. Divide the liverwurst, if using, among the bun bottoms. Top with the chicken, drained carrots, cucumber, cilantro, and bun tops, and serve.

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