Props to my wife tonight, she put together some Open-Face Vietnamese Chicken Sandwiches for dinner. The recipe is from the current issue of Food Network Magazine (July/August 2012). The lime juice mixed with freshly made mayo (used eggs from our own chickens) added a punch of flavor to the mix. The radishes and carrots provided a nice crunch. Oh, and did I mention that the freshly made chili mayo added just the right amount of heat to liven things up. The recipe was easy and quick to make, you might want to check it out.