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.

Course Main Course

Cuisine American, Thai

Keyword Thai Chicken Sandwiches

Prep Time 15

Cook Time 10

Total Time 25

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