How to Make the Perfect Thai Chicken Sandwich!

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is easier to find and offers a similar umami flavor.

Use a mortar and pestle to grind garlic cloves, ginger, Thai red chilies, basil leaves, and fresh cilantro until a paste forms.

Add lemongrass paste, fish sauce, soy sauce, dark soy sauce, and brown sugar to the paste and mix well to create the marinade.

Place chicken thighs in a bowl and pour the marinade over them, mixing well to coat.

Squeeze lime juice into the bowl and mix again. Let marinate for at least 2 hours, preferably overnight.

Heat a cast iron skillet over high heat and add olive oil, spreading it with a brush or paper towel.

Remove excess marinade from the chicken and place the chicken thighs in the hot skillet, listening for the initial sizzle.

After searing, lower the heat and continue cooking the chicken, turning occasionally until it reaches an internal temperature of 165°F, about 10 to 13 minutes.

Once cooked, remove the chicken from the skillet and use the same skillet to toast sliced baguette portions until lightly browned.

Spread Thai curry mayo on each side of the toasted baguette.

On the bottom half of the baguette, add roughly chopped roasted peanuts, followed by a diagonal slice of chicken thigh.

Top the chicken with a slice of Havarti cheese, julienne Granny Smith apple, tomato slices, pickled jalapenos, and a generous handful of arugula.

Close the sandwich and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens