These open-faced Thai chicken sandwiches are a perfect mix of fresh flavors, with leftover rotisserie chicken, crisp veggies, and a chili-garlic mayo that ties it all together—so easy, you’ll be making them all the time.

Open-Faced Thai Chicken Sandwiches

These open-faced Thai chicken sandwiches are a staple in my kitchen. Using leftover rotisserie chicken really simplifies the process. With fresh veggies and a spicy chili-garlic mayo, these sandwiches are packed with flavor and texture.

Once you try them, you’ll find yourself making them regularly. They’re perfect for a satisfying meal with minimal effort. The crunchy rolls are everything!

Why I Love This Recipe

I love how quick and easy they are with rotisserie chicken.
They’re in my top 5 for a tasty, fast meal.
The chili-garlic mayo is the perfect finishing touch.

Ingredients

Each component, from the crusty bread rolls to the fresh herbs, adds something unique to the dish.

Crusty bread rolls: I love using crusty bread rolls as the base for these sandwiches. They hold up well under all the toppings and add a nice crunch with every bite.
Rotisserie chicken: This is one of my favorite shortcuts. Use any combo of white and dark meat you prefer.
Fresh garlic and ginger
Hoisin sauce: Hoisin sauce is a must for that sweet and savory kick.
Dry roasted peanuts: I love how they give each bite a little extra texture.
Cucumbers
Fresh mint, green onion, and cilantro
Mayonnaise
Sriracha hot sauce
Chili garlic paste: This paste is one of my go-tos for adding bold, spicy flavor.
Lime juice:
Fish sauce: Fish sauce is a delicious secret in many Thai dishes. It adds that savory umami depth without being too overpowering.

How To Make Thai Chicken Sandwiches

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Slice your rolls in half and brush them with 2 tablespoons of olive oil. Toast them up on a grill pan, in the toaster oven, or just pop them in the oven until they’re golden and crisp.
Step Two: In a nonstick pan over medium heat, add the rest of the olive oil. Toss in the chicken, ginger, garlic, and hoisin sauce, and give it a quick sauté for about two minutes.
Step Three: Mix up all the ingredients for the chili-garlic mayonnaise in a small bowl. If you like, transfer it to a squeeze bottle for easy drizzling. Keep it handy or pop it in the fridge until you’re ready to use it.
Step Four: Now for the fun part—start layering! Top your toasted bread with the chicken sauté, peanuts, cucumber slices, mint, green onion, and cilantro. Drizzle the chili-garlic mayo over everything and dig in right away.

Recipe Tips

Here are a few tips that’ll help you get the most out of these open-faced sandwiches and make the process even smoother:

I find that a good toasting of the rolls really makes a difference. It gives the rolls a nice crunch and helps them hold up better with all those toppings.
I love using rotisserie chicken because it’s so convenient. However, you can use any chicken you have available or make your own.
If you make the chili-garlic mayo ahead of time, it gives the flavors a chance to meld together. I usually make it a little earlier in the day and keep it in the fridge.
To keep everything fresh and crisp, I like to add the herbs and veggies right before serving.
If you’re like me and enjoy a bit of spice, don’t be afraid to add extra Sriracha or chili-garlic paste to the mayo. It’s easy to customize the heat level to suit your preferences.

Storage and Freezing

To keep everything fresh and ready to enjoy, here’s how to store the chicken mixture and keep your Thai chicken sandwiches crisp until you’re ready to serve:

Keep the chicken mixture in an airtight container in the fridge if you’re not assembling the sandwiches right away. It stays fresh and flavorful this way.
When you’re ready to make the sandwiches, just reheat the chicken mixture in a pan or microwave until it’s warmed through.
To keep everything crisp and vibrant, wait to add the cucumbers, mint, green onion, and cilantro until you’re ready to serve. This way, they stay fresh and crunchy.
The chicken mixture can be frozen up to 3 months in an airtight container or zip-top-bag.

More Thai Inspired Recipes

Here are a few more Thai flavor-inspired recipes for you to check out.

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Print Recipe

5 from 12 votes

Thai Chicken Sandwiches

These Open-Faced Thai Chicken Sandwiches are a perfect mix of fresh flavors, with leftover rotisserie chicken, crisp veggies, and a Chili-Garlic Mayo that ties it all together—so easy, you'll be making them all the time.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American, Thai

Keyword: Thai Chicken Sandwiches

Servings: sandwiches

Calories: 632kcal

Author: Cathy Pollak

Equipment

Ingredients

2 (6-inch) crusty bread rolls, sliced in half
1/4 cup olive oil divided
3 cups rotisserie chicken, chopped in 1/2" pieces (white or dark meat)
1 tbsp. minced garlic
1 tbsp. fresh ginger root, peeled and minced could also use the same amount of ginger paste
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 tsp. Sriracha
2 tsps. chili garlic sauce
1 tsp. fresh lime juice
1 tsp. fish sauce

Instructions

Slice the rolls in half and brush with 2 tablespoons of olive oil. Toast them on a grill pan, in the toaster oven, or in the oven until golden and crisp.
2 (6-inch) crusty bread rolls, sliced in half, 1/4 cup olive oil
Heat the remaining olive oil in a nonstick pan over medium heat. Add the chicken, ginger, garlic, and hoisin sauce, then sauté for two minutes.
3 cups rotisserie chicken, chopped in 1/2" pieces, 1 tbsp. minced garlic, 1 tbsp. fresh ginger root, peeled and minced, 1/2 cup hoisin sauce
In a small bowl, combine all the ingredients for the chili-garlic mayonnaise. If you'd like, transfer it to a squeeze bottle for easy drizzling. Set aside or refrigerate until ready to use.
1/2 cup mayonnaise, 1 tsp. Sriracha , 2 tsps. chili garlic sauce, 1 tsp. fresh lime juice, 1 tsp. fish sauce
Top the toasted bread with the chicken sauté, peanuts, cucumber slices, mint, green onion, and cilantro. Drizzle the chili-garlic mayo over the top and serve immediately.
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

Video

Notes

For optimal outcomes when making these open-faced Thai chicken sandwiches, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Thai Chicken Sandwiches

Amount Per Serving (236 g)

Calories 632 Calories from Fat 388

% Daily Value*

Fat 43.1g66%

Saturated Fat 6.7g42%

Polyunsaturated Fat 15.6g

Monounsaturated Fat 17.3g

Cholesterol 73mg24%

Sodium 499mg22%

Potassium 240mg7%

Carbohydrates 34g11%

Fiber 3g13%

Sugar 12g13%

Protein 28g56%

Vitamin A 25IU1%

Vitamin C 4mg5%

Calcium 93mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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Open-Faced Thai Chicken Sandwiches