Grilled Chicken Sandwiches with Red Curry Slaw
By America's Test KitchenPublished on April 14, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons plus 2 teaspoons fish sauce 2 tablespoons vegetable oil 2 tablespoons packed brown sugar 4 teaspoons red curry paste Salt and pepper 8 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed½ cup mayonnaise 1 tablespoon lime juice 1 (11-ounce) bag green coleslaw mix 4 (6-inch) Italian sub rolls, split lengthwise
Before You Begin
For a bit of extra heat, serve with sriracha or your favorite hot sauce.
Instructions
- Whisk 2 tablespoons fish sauce, oil, sugar, 2 teaspoons curry paste, and 1/4 teaspoon pepper together in bowl. Add cutlets and toss to coat.
- Whisk mayonnaise, lime juice, remaining 2 teaspoons fish sauce, and remaining 2 teaspoons curry paste together in large bowl. Add coleslaw mix and toss to combine. Season with salt and pepper to taste.
- Grill cutlets over hot fire until lightly charred and cooked through, about 4 minutes per side. Transfer to plate and tent loosely with foil. Grill rolls cut side down until toasted, about 1 minute. Divide cutlets and slaw evenly among rolls. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
4 teaspoons red curry paste
Salt and pepper
8 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed
½ cup mayonnaise
1 tablespoon lime juice
1 (11-ounce) bag green coleslaw mix
4 (6-inch) Italian sub rolls, split lengthwise
Ingredients
2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
4 teaspoons red curry paste
Salt and pepper
8 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed
½ cup mayonnaise
1 tablespoon lime juice
1 (11-ounce) bag green coleslaw mix
4 (6-inch) Italian sub rolls, split lengthwise
Ingredients
2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
4 teaspoons red curry paste
Salt and pepper
8 (3- to 4-ounce) chicken cutlets, ½ inch thick, trimmed
½ cup mayonnaise
1 tablespoon lime juice
1 (11-ounce) bag green coleslaw mix
4 (6-inch) Italian sub rolls, split lengthwise
Why This Recipe Works
Store-bought coleslaw mix adds substance to this sandwich while saving on prep work.
Before You Begin
For a bit of extra heat, serve with sriracha or your favorite hot sauce.
Instructions
- Whisk 2 tablespoons fish sauce, oil, sugar, 2 teaspoons curry paste, and 1/4 teaspoon pepper together in bowl. Add cutlets and toss to coat.
- Whisk mayonnaise, lime juice, remaining 2 teaspoons fish sauce, and remaining 2 teaspoons curry paste together in large bowl. Add coleslaw mix and toss to combine. Season with salt and pepper to taste.
- Grill cutlets over hot fire until lightly charred and cooked through, about 4 minutes per side. Transfer to plate and tent loosely with foil. Grill rolls cut side down until toasted, about 1 minute. Divide cutlets and slaw evenly among rolls. Serve.
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