Clay's Kitchen : Sandwich Recipes

Sandwich Recipes

Japanese-Inspired Chicken Sandwich

Recipe from: The Globe and Mail
Servings: 4

You can use leftover grilled chicken for this.

¼ cup teriyaki sauce
1 teaspoon grated ginger
1 tablespoon vegetable oil
4 boneless, skinless chicken breasts
wasabi mayonnaise
4 multigrain rolls
1 cup sprouts
½ red onion, thinly sliced
¼ thinly sliced English cucumber
8 leaves Boston lettuce

Combine teriyaki sauce, ginger and vegetable oil. Pour over chicken breasts and marinate for 30 minutes. Preheat grill to high. Grill breasts about 4 to 5 minutes per side or until juices are clear. Cool.

Cut rolls in half. Brush wasabi mayonnaise on each half. Slice chicken breasts into ¼ inch slices and place over mayonnaise. Add sprouts, red onion, cucumber and lettuce leaves. Sandwich with top half of roll. Cut in half.

For the Wasabi mayonnaise:
1 tablespoon wasabi powder
1 tablespoon water
¼ cup mayonnaise
2 tablespoons chopped pickled ginger
1 tablespoon soy sauce

Combine wasabi and water to make a paste. Whisk into mayonnaise. Stir in ginger and soy sauce.

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