Miso Chicken Sandwiches with Ginger Mayonnaise
|1/4 cup ||light colored miso|
|1/4 cup ||sesame oil|
|1/4 cup ||soy sauce (low sodium can be used)|
|1 tbsp. ||fresh grated ginger|
|4 ||boneless skinless chicken breast halves, pounded very thin (1 lb. total)|
|1/2 cup ||mayonnaise|
|2 tsp. ||rice vinegar|
|2 tsp. ||soy sauce|
|2 tsp. ||finely grated peeled fresh ginger|
|1 tsp. ||Asian chili sauce or |
|hot pepper sauce (we add extra)|
|1/2 tsp. ||sesame oil|
|4 ||good crusty sandwich buns|
|1 ||Hass avocadoes, halved,seeded,peeled and thinly sliced|
|1/2 ||md. cucumbers, thinly sliced|
|1 cup ||mixed sprouts|
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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.
Whisk the mayonnaise, vinegar, soy sauce, ginger, chili or hot sauce and sesame oil together in a bowl, set aside.
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.
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. From the Food Network Kitchens Cookbook...they use multigrain sandwich bread, we used nice crusty rolls. Quick to make, too.
chicken sandwich, main courses, sandwich