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Grilled Thai Chicken Smørrebrød with Spicy Slaw

Grilled Thai Chicken Smørrebrød with Spicy Slaw

A thai-inspired open face sandwich with marinated chicken cutlets and spicy cabbage slaw.

Scale

Ingredients

For the Smørrebrød:

4 slices of sourdough or country bread

Grilled Thai Chicken Cutlets (recipe follows), cut into strips

Spicy Slaw (recipe follows)

4 green onions (green and light green parts only), sliced thin

Sriracha Sauce for serving

 

For the Grilled Thai Chicken Cutlets:

1 tablespoon fish sauce

1 tablespoon soy sauce

2 tablespoons canola oil

2 tablespoons packed brown sugar

2 teaspoons prepared red curry paste

1 ½ pounds boneless skinless chicken breast cutlets (½ inch thick)

Coarse salt

 

For the Spicy Slaw:

4 cups thinly sliced red cabbage

4 cups thinly sliced green cabbage

1 carrot, julienned

4 green onions, sliced thin

½ cup prepared mayonnaise

1 tablespoon fresh lime juice

1 tablespoon soy sauce

2 teaspoons prepared red curry paste

 

Instructions

  1. Heat the grill.  Whisk all of the ingredients for the Grilled Thai Chicken Cutlets except for the chicken in a large bowl.  Add chicken and toss to coat.  Sprinkle a little coarse salt over the chicken (the marinade is already salty so take it easy on the additional salt).  Set aside while the grill heats up and you prepare the slaw.
  2. Whisk mayonnaise, lime juice, soy sauce and curry paste together in the bottom of a large bowl.  Add cabbages, carrot and green onion. Toss to coat.  Season with additional soy sauce to taste.  Set aside.

  3. Once the grill is hot, clean and oil the grates.  Grill chicken over medium-high heat until done, about 2-3 minutes per side.  Cover with foil and let rest for 5 minutes.

  4. While the chicken rests, grill the bread slices until toasty brown, about a minute on each side.

  5. Place a toasted slice of bread on each plate.  Top with a chicken cutlet (or two if they are small), followed by the slaw.  Garnish with chopped green onion and drizzle with Sriracha Sauce if desired. Serve.

Notes

Adapted from Cook’s Country magazine.

Keywords: chicken, open sandwich, Thai, slaw, smørrebrød