Teriyaki Chicken and Egg Sandwich
TOTAL TIME
25mins
-
COOK TIME
25mins
-
SERVES
1
This is a Teriyaki and egg sandwich that combines teriyaki chicken and egg salad. The egg salad includes gherkins, adding a tangy and textural accent.
Share
Ingredients
3 eggs
1 green leaf
280g chicken breast
Flour, as needed
1 tsp olive oil
2 tbsp Kikkoman teriyaki thick sauce
15g gherkins (finely chopped)
1 tsp whole grain mustard
2 tsp mayonnaise
2 sandwich bread (8-slice)
15g butter
For egg filling
(A)1 tbsp mayonnaise
(A)A pinch of salt
(A)A pinch of coarsely ground black pepper
Method
- Boil water in a pot and cook the eggs for 9 minutes. Transfer to cold water to cool. Wash the green leaf thoroughly, tear into bite-sized pieces, and drain well.
- Coat the chicken breast with flour on both sides. Heat olive oil in a frying pan over medium heat and add the chicken. Press occasionally with tongs until the skin is golden brown, then flip. Cover and cook for 3–4 minutes, or until the chicken is cooked through.
- Once both sides are cooked, transfer the chicken to a tray and drizzle with Thick Teriyaki sauce, tossing to coat evenly.
- Peel the cooled eggs and place them in a bowl. Roughly mash with a fork. Add the gherkins and (A), and mix well.
- Mix the mustard and mayonnaise together. Spread the mixture on one side of each slice of bread.
- Layer the green leaf, chicken, and egg filling in that order on one slice of bread, then top with the other slice of bread.
- Heat a frying pan over low-medium heat and melt the butter. Place the sandwiches in the pan and cook until the surface of the bread is golden brown. Carefully flip with a spatula to avoid breaking the sandwiches, and cook the other side until golden brown.
Products used
Find other recipes
