I’ve got a treat for you, and it’s not just this amazing chicken sandwich.
I’m part of an elite, top-secret baking team hand-picked by Stefanie of The Cupcake Project. Together, we are testing what may just be the world’s ultimate chocolate cupcake recipe. I can’t tell you much, just that I CAN’T WAIT to tell you ALL ABOUT them!!! But I can’t do that yet…
I CAN tell you all about Stefanie’s “Ultimate Vanilla Cupcake” recipe, which I plan to make today as well. The chocolate ones, though… those ones you will have to wait for. Assuming, of course, that it is deemed the “ultimate chocolate cupcake recipe.”
These sandwiches, though. These are another thing entirely. BF said he wanted “chicken sandwiches” for lunch one day, and then I came home and made these. I’m not sure if they are exactly what he had in mind, but they have quickly become one of our favorite meals.
It’s grilled teriyaki chicken breast with avocado, tomato, lettuce, onion, and spicy sriracha mayo sandwiched between a crisp and toasty ciabatta bun. You need to make these. Like now. When I tried to complain to BF about posting it, because I didn’t have any “amazing pictures” he said “WHO CARES!? IT’S SO GOOD!” … so you have him to thank for this post. 🙂 He was very concerned about you being able to enjoy these sandwiches.
Oh, and let’s not forget our virtual picnic on pinterest! If I don’t respond to your tag (Pinterest can be a little wonky sometimes), feel free to send an e-mail requesting to be a contributor to me at wee.eats@gmail.com or you can just comment on this post with a link to your pinterest account. 🙂
Teriyaki Chicken Sandwiches
[ Printable Recipe ]
1 lb boneless skinless chicken breast
Your favorite teriyaki marinade (I think I just used a bottled one – Lawry’s or something)
1 avocado, sliced
4 scallions, sliced
1 tomato, sliced
Lettuce of your choice (Romaine is ok, but I think arugula would be great)
Cilantro (optional)
4 ciabatta buns, split
Sriracha Mayo
1/4 cup mayo
1 Tablespoon sriracha
Drizzle olive oil (about a teaspoon)
1. Marinate chicken according to marinade directions. I marinate it for about 45 minutes.
2. While chicken is marinating, make the sriracha mayo and slice the toppings.
To make the mayo – Mix the sriracha, mayo, and oil. Cover and refrigerate until ready to use.
Other flavorful (optional) mix-ins include sambal olek (chili-garlic paste), splash of lime, scallions, or cilantro.
3. Preheat grill and cook chicken until done. Tent loosely with foil.
4. Spread sriaracha mayo on ciabatta buns and grill, mayo side down, until toasted.
5. When ready to assemble sandwiches, cut chicken breasts int strips at a 45 degree angle. Assemble sandwiches – I like to sprinkle scallions on the bottom bun, top with the avocado, then tomato, then chicken (3 to 4 strips, depending on how big of strips you cut), and lettuce on top.
Ooh, I love sriracha sauce and I often add it to mayo too. Great recipe!
because i’m catching up on commenting…:) i’ve looked at this chicken sandwich i don’t know how many times by now, so obviously it means i need to make it like, quickly. yum!
and i am super excited about your testing of the ultimate chocolate cupcake recipe. i have some pretty amazing chocolate cake recipes, but sadly, no chocolate cupcake ones (and the cake recipes have um…not gone so well in cupcake format). i’m really looking forward to the results. also, i think Cupcake Project is one of my homies, in a way (we’re both in STL?) so.
i’m pretty sure my comment was so random it just turned into a thursday things post. 🙂