Satay Sandwich Recipe

Make the satay sauce

In a small saucepan over low heat, combine the peanut butter and coconut milk. Stir constantly until smooth and warmed, about 2–3 minutes.

Whisk in the soy sauce, brown sugar, lime juice, grated ginger, minced garlic, and red curry paste. Continue to cook on low for 1–2 minutes until the sugar dissolves and the flavors meld.

If the sauce is too thick, whisk in up to 2 tablespoons of water to reach a spreadable consistency. Taste and add fish sauce (optional) for umami and 1/4 teaspoon salt if needed. Remove from heat and set aside to cool slightly. Reserve about 1/3 cup of sauce per sandwich for spreading and additional sauce for dipping.

Prepare and cook the protein

Pat the chicken pieces dry and season lightly with salt and pepper. In a skillet over medium-high heat, warm 2 tablespoons oil. Add the minced garlic and sauté 20–30 seconds until fragrant. Add the chicken and cook, stirring occasionally, until cooked through and starting to brown, about 6–8 minutes for thin slices (longer if thicker).

Toward the end of cooking, sprinkle in ground coriander and ground cumin, then add 1 tablespoon soy sauce and 1 teaspoon lime juice. Toss to coat and cook 30 seconds more. Remove from heat and let rest 2 minutes. If using tofu, pan-fry until golden then toss with the same seasonings.

Prepare vegetables and bread

Thinly slice cucumber and red onion. If using pickled carrots, drain them briefly. Split the baguette or rolls and lightly toast cut sides in a pan or oven until golden, about 2–3 minutes.

Optionally spread a thin layer of butter or mayonnaise on the toasted bread for richness.

Assemble the sandwiches

Spread about 2–3 tablespoons of the warm peanut satay sauce on the bottom half of each roll. Pile on an even portion of the cooked chicken (about 4 ounces per sandwich). Top with cucumber slices, pickled carrots, a few red onion slices, and a generous handful of cilantro leaves.

Drizzle another tablespoon of satay sauce over the filling, sprinkle with chopped roasted peanuts for crunch, and squeeze a little lime juice if desired. Close the sandwich and press gently.

Serve immediately with extra satay sauce on the side for dipping and lime wedges. Adjust salt and pepper to taste.