This brunch sandwich from Indonesian home kitchens is made by tossing leftover cooked chicken with sambal and sweet soy sauce, kecap manis, then piling it into whole-grain bread. Quick and practical, it is a tasty way to use up last night's leftovers.
Warm the leftover shredded chicken in a pan for 3 minutes, then toss with the kecap manis and sambal, making sure the sauce coats it evenly.
Toast the whole-grain bread slices in a dry pan on both sides until lightly golden.
Layer the romaine lettuce, cucumber and sauced chicken onto the bread slices, then close with the second slice.
If the leftover chicken is cold, warm it briefly first, or it will not take on the sauce well. Allergens: contains gluten (whole-grain bread) and soy (kecap manis).
1 tatlı kaşığı yerine gözle kabaca eklediğim sambal fazla kaçtı ve sandviç yenmeyecek kadar acı oldu, çocuklarım hiç dokunmadı. Bir dahaki sefere ölçüyle başlayıp tadına bakarak artıracağım.
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