Open Faced Thai Chicken Sandwiches

 Open Faced Thai Style Chicken Sandwiches
I have been craving this sandwich for weeks now. I’ve thought about it while driving, while washing dishes, doing laundry…you name it. Its funny how you can crave something you’ve never even had. Best part…my mint is still growing in the garden, that seems abnormal doesn’t it? I guess it’s been a mild winter.

Anyway, as soon as I made the chicken I just kept building and layering the bread with cucumbers, mint, green onions, roasted peanuts, cilantro and then a Chili-Garlic Mayo to top it off. It just all works together so nicely.

The best part, just use leftover rotisserie chicken and chop it up. It’s so, so easy you will make it all the time.

Open Faced Thai Style Chicken Sandwiches Bread
I brushed my rolls with olive oil and toasted them on the grill pan. You can toast your bread any way you like, just make sure you use something with a crusty outer layer and soft middle.

Open Faced Thai Style Chicken Sandwiches Perfect for Lunch
Pure deliciousness.

Print Recipe

Open Faced Thai Chicken Sandwiches

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Makes 4 Open Faced Sandwiches

Ingredients

  • 2 (6-inch) crusty rolls, sliced in half
  • 1/4 cup olive oil, divided
  • 3 cups rotisserie chicken, chopped in 1/2" pieces
  • 1 Tablespoon minced garlic
  • 1 Tablespoon grated fresh ginger root
  • 1/2 cup hoisin sauce
  • 1/4 cup salted, dry roasted peanuts
  • 1/2 cup sliced cucumbers
  • 1/3 cup fresh mint leaves
  • 1/4 cup sliced green onion
  • 1/8 cup fresh cilantro leaves

Chili-Garlic Mayo

  • 1/2 cup mayonnaise
  • 1 teaspoon Sriracha
  • 2 teaspoons chili garlic paste
  • 1 teaspoon fresh lime juice
  • 1 teaspoon fish sauce

Directions

  • Slice rolls in half and brush with 2 Tablespoons olive oil. Toast on a grill pan, in the toaster oven or in the oven.
  • Add the remaining olive oil to a nonstick pan on medium heat. Add chicken, ginger, garlic and hoisin; saute for two minutes.
  • Combine all ingredients for the chili-garlic mayonnaise in a small bowl. Place in a squeeze bottle. Set aside or refrigerate until use.
  • Top toasted bread with chicken saute, peanuts, cucumber slices, mint, green onion and cilantro. Drizzle chili-garlic mayo over the top. Serve immediately.

Open Faced Thai Style Chicken Sandwiches 1
Sandwich row.

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Post a Comment

16 Comments

  1. Kim in MD 1

    I love all of the flavors in this sandwich, and love that you used rotisserie chicken. I am craving this sandwich now! :-)

  2. what a fun sandwich idea – love the sriracha mayo too!

  3. What a fun idea! Love an open faced sandwich…I mean that top piece of bread kinda gets in the way :)

  4. Oh, I so wish I could have one of these for lunch today!

  5. Ashley 5

    Love this combination of flavors! Would be a great weeknight dinner option .. I’m always looking for new easy ideas for the workweek.

  6. Karly 6

    Oh. I want that in my face right now. Like, RIGHT NOW.

  7. Gayle 7

    Can’t wait to try this. Looks sooo delicious.

  8. Tracey 8

    My husband doesn’t like very many Asian similar cuisines but I think he would be willing to try it! Made my mouth water just looking at it!

  9. Dave 9

    Oooooo, I can just see this as a salad.

  10. Ken 10

    Or replace the toast with lettuce for Thai lettuce wraps.

  11. Beth 11

    These sandwiches look amazing! (I found your blog via Barbara, at Moveable Feasts)

  12. Sarah Park 12

    This seems interesting to try on. I love experimenting with different kinds of sandwiches.

  13. Oh, these look so delicious and are a creative twist on Thai food (one of my favorite cuisines)!

  14. katie 14

    This looks amazing–love the idea of the open faced sandwich!

  15. Looks great. Love my sandwiches with a pang of chilis. Added this for weekend menu. :D

  16. Now those are some super fresh and tasty sandwiches!

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