Ingredients

• 1/2 small red onion, thinly sliced
• 2 medium carrots, shaved into ribbons with a vegetable peeler
• 4 radishes, thinly sliced
• 2 crusty hoagie-style rolls
• 1/2 cup mayonnaise
• 1/4 cup fresh lime juice (from about 4 limes)
• 2 teaspoons honey
• 2 tablespoons chopped cornichons or gherkins, plus 1 tablespoon brine from the jar
• Kosher salt
• 3 cups shredded rotisserie chicken (from 1 small chicken)
• 1/3 cup chopped fresh cilantro, plus cilantro leaves for topping
• 1 tablespoon Asian chile sauce (such as Sriracha)

Instructions

1. Preheat the oven to 350 degrees F. Soak the red onion, carrots and radishes in ice water for 5 minutes, then drain. Split each roll in half lengthwise to make 4 pieces. Transfer to the oven to toast.
2. Whisk 1/4 cup mayonnaise, the lime juice, honey, cornichons and brine, and 1/2 teaspoon salt in a large bowl. Add the chicken, onion, carrots, radishes and chopped cilantro and toss. Mix the chile sauce and the remaining 1/4 cup mayonnaise in a small bowl.
3. Spread each piece of bread with some chile mayonnaise, then top with the chicken salad and cilantro leaves.
4. Photograph by Antonis Achilleos