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.
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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. Cook 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 both side until the surface of the bread is golden brown.
Products used
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