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This is one of my favorite new things to make. It is amazingly easy to put together, the chicken cooks quickly, and the resulting sandwich is fabulous! It's faster than take-out. When I first made these, I thought the chicken tasted a bit salty on it's own. But once it's all together in the sandwich, the flavors blend perfectly, and it wasn't salty at all. I did use low sodium soy sauce, by the way. It's one of those things that make you want to go back for more, even though you're already full, lol. From the Food Network Kitchens Cookbook...they use multigrain sandwich bread, we used nice crusty rolls.
- 1⁄4 cup light colored miso
- 1⁄4 cup sesame oil
- 1⁄4 cup soy sauce (low sodium can be used)
- 1 tablespoon fresh grated ginger
- 4 boneless skinless chicken breast halves, pounded very thin (1 lb total)
- 1⁄2 cup mayonnaise
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons finely grated peeled fresh ginger
- 1 teaspoon Asian chili sauce or 1 teaspoon hot pepper sauce (we add extra)
- 1⁄2 teaspoon sesame oil
- 4 good crusty sandwich buns
- 1 Hass avocado, halved,seeded,peeled and thinly sliced
- 1⁄2 medium cucumber, thinly sliced
- 1 cup mixed sprouts
- For the chicken: Heat the broiler and line a broiler pan with foil, or you can grill the chicken.
- Stir the miso, soy sauce, and ginger together and brush both sides of the chicken with the mixture.
- Broil on the foil lined pan, 6 inches from the heat, or grill, turning once about 2 minutes per side until cooked through, set aside.
- For the mayonnaise: Whisk the mayonnaise, vinegar, soy sauce, ginger, chili or hot sauce and sesame oil together in a bowl, set aside.
- Assemble the sandwiches: Slice the chicken in pieces.
- Cut the rolls open and spread the mayonnaise on the 2 halves of each, layer the chicken, avocado and cucumber slices, and sprouts on each roll.
I love it and my wife requests it all the time. I keep some of the ginger mayonnaise mixed up for other things also.
Taste is excellent - but just a bit too salty for our tastes - however that won't stop us from making it again (we've made it twice already). Also - Instead of fresh ginger, we used half the amount of dried ground ginger.
The most difficult and longest part of preparation was grating the ginger. I suggest buying a jar of minced ginger or mincing it yourself. Sweet Thai chili sauce is fantastic. Sourdough bread is delicious with the chicken. I made the sauce and mayo the day before so the tastes mixed and used only avocado for garnish. Scrumptious!