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Chicken Pad Thai
This recipe was created by Anita Popham from The Foodservice Centre as part of her entry for The British Sandwich Designer of the Year Award 2004.
Ingredients
- Coriander bread
- Citrus Thai Mayo (extra thick mayonnaise, lime zest, lemon zest, lime juice, lemon juice, chilli puree, garlic puree, lemon grass and chopped spring onion)
- Cargill Integra chicken
- Roquette and watercress
- Crunchy peanut butter spread
Method
- Apply spread evenly over both pieces of bread.
- Deposit Citrus Thai mayonnaise onto the bottom slice of bread, place chicken evenly on top of the mayonnaise.
- Place Roquette and watercress on top of the chicken.
- Spread crunchy peanut butter evenly across second slice of bread.
- Top, cut and serve.