Teriyaki Chicken and Egg Sandwich

Ingredients
Method
Products used

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.

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

Thick Teriyaki

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Teriyaki Chicken and Egg Sandwich

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