Recipe by: Michel
Prep 20 m
Cook 20 m
Ready In 40 m
We’re turning the traditional flavors of chicken salad sandwiches up to 11 with our fresh Asian twist. Soy sauce, chili paste and crunchy vegetables make this the kind of sandwich you’ll want to take everywhere
2 cups deli rotisserie chicken, cut in 3/4-inch pieces
1/2 cup fresh sugar snap peas, coarsely chopped
1/3 cup mayonnaise
2 tablespoons sambal oelek or other chile paste
2 tablespoons chopped green onions
2 tablespoons soy sauce
1 tablespoon lime juice
4 (6-inch) soft hoagie rolls, cut in half horizontally
1 cup baby spinach
1/2 cup shredded carrot
1/4 cup sliced radishes (about 3 medium radishes)
In medium bowl, mix chicken, peas, mayonnaise, chile paste, green onions, soy sauce and lime juice.
Place roll halves on work surface, cut sides up. Tear bread from top halves, leaving about a 1/2-inch shell.
Divide spinach among bottom roll halves. Top with chicken mixture, shredded carrot and sliced radishes. Carefully replace roll tops; press slightly. Cut each sandwich in half, and serve.