My Wei Chicken Sandwich Recipes

MY WEI CHICKEN SANDWICH

Steps:

• Pound chicken breasts flat.
• In a large zip lock bag, mix soy sauce, Country Dijon mustard, honey, garlic, ginger, 1/3 C sesame oil and rice vinegar
• Place chicken and veggies in the bag of marinade for 30-40 minutes.
• Place 1 tablespoon of sesame oil in medium skillet. Remove veggies from marinade with slotted spoon and saute in the oil until nicely carmelized. Set aside.
• Over medium-high heat, grill the marinated chicken about 10-12 minutes, turning at least 3 times until cooked thoroughly and chicken is nicely dark and sticky.
• separate rolls into sets of 3 hooked together. Split the roll trios on the side with a small knife and open flat. Brush insides of rolls with sesame oil and toast on grill or griddle. Brush tops lightly and sprinkle with sesame seeds, then lightly toast tops 30 seconds . Place one chicken breast on the bottom of the roll, then top with grilled veggies. You may wrap each sandwich in serving paper ...just like you would get from a street cart ! Serves 8 (You could also divide each sandwich in thirds and serve as a platter of mini sandwiches)

DILLY CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness; set aside. In a large skillet, saute garlic and 1/4 teaspoon dill in 3 tablespoons butter for 1 minute. Add chicken; cook over medium heat until juices run clear, 3-4 minutes on each side. Remove and keep warm. , Spread both sides of bread with remaining butter. In a large skillet or griddle, grill bread on both sides until golden brown. , Meanwhile in a small bowl, combine the cream cheese, lemon juice and remaining 1/2 teaspoon dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread.