Chiken Teriyaki Sandwich
Persons
10
Preparation time
Difficulty
Cost
Recipe created by :
a chef, member of the BBCC
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 10 seeded half-baguettes 140 g
- 10 chicken fillets
- 20 tablespoons of soy sauce
- 10 tablespoons of sugar
- 10 carrots
- 3 avocados
- 3 cucumbers
- Rocket leaves
- 10 tablespoons of mayonnaise
- 10 teaspoons of seeds
- White soya bean sprouts
Preparation steps
- Mix the soy sauce and sugar in a bowl. Add the chicken fillet and marinate for 20 minutes.
- Heat a frying pan and cook the marinated chicken fillet over a medium heat until browned and cooked through.
- Leave to cool a little before cutting into thin slices.
- Peel the carrot and cut into julienne strips. Set aside. Slice the avocado and cucumber.
- Cut the half-baguette in half lengthwise.
- Spread a thin layer of mayonnaise on both insides of the baguette. Put rocket leaves on the base.
- Add the julienne carrots, the cucumber slices, the avocado slices and then the teriyaki chicken slices.
- Sprinkle the sandwich with the seeds and white soya bean sprouts for a crunchy touch.
