Spicy Chicken Sandwiches

These Spicy Chicken Sandwiches hit all the right spots of umami, crunch and sauce with a homemade coleslaw, spicy shredded chicken and crunch of sliced gerkins for a filling sandwich that is ideal as a packed lunch or even an easy dinner!

As a child we would frequent a bakery and when I wasn't indulging in a smoked fish pie or vanilla slice that I could seemingly never get enough of; it would be the sandwiches which had grated cheese and grated carrot on top of boiled eggs or ham or as today's post...chicken.

Grated carrot and cheese seems like a weird combination, but something about this mixture is so heartwarmingly simple and comforting that when I added the mixture to these sandwiches it was all to easy to well overfill. The coleslaw also adds a beautiful cool to the spiced chicken which has plenty of chili.

Ingredients and substitutions for Spicy Chicken Sandwiches

• Chicken: Boneless skinless chicken breast was used here to make preparing our sandwiches as easy as possible.
• Carrots: Fresh carrots are used here for their crunch and texture.
• Cabbage: Green or white cabbage was used to give the coleslaw its signature texture. You could use a mixture of green and purple, if you prefer.
• Mayonnaise: Kewpie mayo is the only one we have on hand in our house, but honestly, any full fat mayonnaise you have works great here.
• Pickles: The crunch and saltiness adds a balance to this sandwich that takes this up a notch. If you don’t like them, feel free to omit.
• Ciabatta buns: A real bready bread roll is ideal here. Though any crusty bread roll would work perfectly.

See recipe card for quantities.

How to make Spicy Chicken Sandwiches:

Step 1: Marin-ate: Combine the marinade and brush over the chicken as it comes to room temperature.

Step 2: Coleslaw: Combine the cabbage and lemon juice and stir together, before adding the remaining coleslaw ingredients together.

Step 3: Cook and cover: Place the chicken breasts on low and cook covered until no pink remains in the flesh and shred, stirring the remaining sauces through.

Step 4: Make the sandwiches: Smear with mayo, lay the pickles on top before topping with the shredded chicken and coleslaw.

Step 5: Dig in: Enjoy!

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Sylvie Taylor

Shredded juicy chicken that has plenty of spices for full flavor to take to work and this chicken and coleslaw is fantastic made ahead so these can come together swiftly.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Lunch

Servings 4

Calories 650 kcal

Ingredients

  

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Spiced Chicken

• 500 grams / 1 pound boneless skinless chicken breasts
• 2 tablespoons olive oil
• ¼ teaspoon cayenne pepper
• ½ teaspoon chilli powder
• 2 tablespoons chili sauce
• ½ teaspoon salt
• 1 tablespoon barbecue or hoisin sauce

Coleslaw

• ½ medium cabbage finely chopped
• 1 medium carrot peeled and grated
• 70 grams mild cheese such as cheddar, grated
• 76 grams / ⅓ cup mayonnaise
• 28 grams / 2 tablespoons fresh lemon juice
• 1 teaspoon mustard

To Serve

• 4 Bap or Ciabatta buns
• 2 pickles sliced lengthwise
• 2 tablespoons aioli or mayonnaise

Instructions

 

• Place the olive oil, cayenne pepper, chili powder, 1 tablespoon chili sauce and salt into a bowl and stir to combine.
• Brush over the chicken breasts and allow to marinate as they come to room temperature.
• Meanwhile, place the finely chopped cabbage in a bowl and drizzle over the lemon juice.
• Stir to combine and set aside for 10 minutes.
• Add in the grated carrot, cheese, mayonnaise and mustard and stir to combine fully. Set aside.
• On low heat, place a tablespoon of oil into a frying pan and add the chicken breastsm covering with a lid and cooking for 15 minutes, flipping every 5 minutes or so. Cook until the juices have run out and the breasts are cooked through fully without a hint of pink in the center.
• Remove the lid and increase the heat to medium to allow the exterior to brown.
• Remove from the heat and pull apart with two forks to shred, return to the pan and drizzle over the remaining chili sauce and barbecue or hoisin sauce, stirring to coat.
• Halve your buns and spread the aioli or mayo on the bottom, lay the pickles on top then add in the shredded chicken and top with a hefty layer of coleslaw.
• Top with the lid and press together firmly.
• Enjoy!

Notes

• Chicken: Boneless skinless chicken breast was used here to make preparing our sandwiches as easy as possible.
• Ciabatta buns: A real bready bread roll is ideal here. Though any crusty bread roll would work perfectly.
• Best served: This is best served the day it’s made, though if fully wrapped, this also tastes great the next day.

Recipe by Roamingtaste

Nutrition

Calories: 650kcal

Keyword lunch, sandwich

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