>
>
There are chicken sandwiches – and then there is THIS chicken sandwich ! 🙂
When I made the sandwich, I almost stopped after adding the tonkatsu sauce and the sliced tomatoes to the baguette, because that by itself already looked good enough to eat. (Next time I crave a tomato sandwich, this will be the way I’ll prepare it). But then I went on to add the chicken and some scallions and the result was without a doubt the best chicken sandwich I ever laid my eyes on.
The combination of the crusty baguette, generously seasoned/very ripe tomatoes, the mouthwatering tonkatsu sauce and the crispy, juicy chicken comes together for a sandwich which is easy to prepare and hard to beat in looks, texture and taste 🙂
>
Bon Appétit ! Life is Good !
>
>
>
Click here for Tonkatsu Sauce Recipe
>
Click here for more Sandwiches on ChefsOpinion
>
>
>
Open-Faced Chicken Sandwich
>
Open-Faced Chicken Sandwich
>
Open-Faced Chicken Sandwich
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>
-
- score the skin of 5 chicken thighs, season with1/3 cup soy sauce, 1/2 tsp granulated garlic, 1 tblsp sriracha, 1 tsp honey and 1 tsp kosher salt
-
- place thighs on a wire rack, bake in a 375F oven for 45 minutes or until cooked through
-
- baste the chicken with the remaining marinade twice during cooking
-
- after chicken is done, let rest for 15 minutes before slicing in half
-
- meanwhile, slice 1/2 of a baguette length-wise in half
-
- brush generously with tonkatsu sauce , top with sliced tomatoes, season with kosher salt and freshly ground black pepper
-
- top each baguette-half with 5 half-thights, sprinkle with sliced scallion
-
- Open-Faced Chicken Sandwich
-
- Open-Faced Chicken Sandwich
-
- Open-Faced Chicken Sandwich
-
- Open-Faced Chicken Sandwich
>
>
>
>
ChefsOpinion 