Grilled chicken in summer is classic, and with the Sambal, this sandwich is a new favorite of mine.
Serves 4 appetizer or 2 hungry people
INGREDIENTS
- 2 chicken breasts, flattened 1/2'' thickness
- 1/4 cup Sambal chili sauce (keep a tablespoon for mayo mix)
- 2 garlic cloves crushed
- 3 tablespoons olive oil
- big pinch Kosher salt
- 4 slices white Sourdough bread
- 2 tablespoons butter
- 2 slices Munster cheese
- 1 tablespoon mayonaise (I use Japanese Mayonaise - Kewpie)
- 1/2 head romaine lettuce, chopped
DIRECTIONS
- Mix Sambal, olive oil, garlic, salt and then coat flattened chicken with sauce mix
- Cover, and marinate the chicken refridgerate for 1 hour at least, 3 hrs is great... overnight is perfect, but whatever you can do
- Preheat griddle or skillet to high, cook chicken presentation side first for 3-4 minutes, flip and repeat but lay the cheese on top to melt (or grill on medium, 8 minutes a side)
- Butter bread, grill in hot skillet until golden
- Mix 1 tablespoon Sambal with mayo
- Build your sandwich: Bread, mayo mix, lettuce, chicken with melted cheese, bread.
