Sambal Chicken Sandwich

I've made this sandwich a few times now and it's so darn good. Sambal Oelek is a red chili paste that doesn't have any garlic or vinegar, so it's just ground red chili's and it's really hot. Sambal Oelek is primarily used as a cooking additive and not really a condiment like Sriracha sauce. For this chicken sandwich I marinated the chicken breasts in the Sambal Oelek for just 15 minutes before grilling. When done the chicken has a nice mellow chili flavor that's not too hot. What really takes this sandwich over the top is the raw garlic rubbed on the inside of the toasted sliced sourdough French bread.

 

Ingredients:

1 large 1/2 chicken breast per 2 sandwiches

Sambal Oelek

Sliced sourdough French bread

1 - 2 large garlic clove

Romaine lettuce

Soft white cheese like Monterey Jack or Munster

Mayonnaise

 

Preparation:

Take the chicken breast and cut in half so the chicken breast is half a thick. Place the chicken breast on your cutting board, cover with plastic wrap and pound the chicken breast so it's about a 1/2" thick. Repeat the process with the second chicken breast.

 

Place the chicken breasts on a plate and spoon on a nice coating of Sambal Oelek on all sides and let marinate for 10 - 15 minutes.

 

Heat a 12"  sauté pan to medium high. Spay on a little olive oil and place into the sauté pan for about 5 minutes per side. When the chicken is almost done add the cheese and let melt.

 

To assemble the sandwich, toast the sliced sourdough French bread to golden brown. Take the garlic clove and rub on the inside of the bottom piece of toast. Next add some mayo, romaine lettuce and chicken breast. Take the top piece of toast and rub on some garlic and then some mayo and place on the sandwich. Cut in half and serve with fries or simple salad.