Bangkok Hot Sandwich Recipe

Prepare proteins

If using chicken thighs, trim any excess fat and finely dice or chop into small bite-sized pieces so they fit comfortably in a sandwich. If using shrimp, chop into 1/2-inch pieces. Measure so combined protein equals about 1 1/2 cups (the ingredients list gives 1 cup chicken + 1/2 cup shrimp as a suggested mix).

Cook aromatics

Heat 2 tbs vegetable oil in a medium skillet over medium-high heat. Add the minced garlic and chopped shallot and sauté 1–2 minutes until fragrant and slightly softened, stirring so they don't brown.

Brown the proteins

Add the chopped chicken pieces to the skillet. Cook 3–4 minutes until they begin to brown and are nearly cooked through. Add the chopped shrimp and continue cooking 1–2 minutes until shrimp turn pink and chicken is cooked through (internal temperature for chicken should reach 165°F / 74°C if using only chicken).

Build the sauce

Push the cooked protein to one side of the pan. Add 1 tbs Thai red curry paste to the hot pan and toast it 15–30 seconds until aromatic, then stir it into the proteins. Pour in 2 tbs coconut milk, 1 tbs lime juice, 1 tsp fish sauce, 1 tsp soy sauce, and 1 tsp brown sugar. Stir to combine and simmer gently 1–2 minutes so flavors meld and the sauce slightly thickens. Taste and adjust: add a bit more lime juice for brightness, or 1/2 tsp sugar if it needs balancing.

Finish filling

Remove skillet from heat and stir in 2 tbs chopped cilantro, 1 tbs chopped Thai basil (if using), 2 tbs sliced green onion, 2 tbs crushed roasted peanuts, and thinly sliced red chili if desired. Let the mixture rest 2 minutes so flavors settle before assembling.

Make pickles: In a small bowl combine 1 tsp rice vinegar and 1 tsp sugar; stir until sugar dissolves. Toss the thinly sliced cucumber and julienned carrot in the quick pickling liquid and let sit at least 5 minutes while you finish the filling.

Make the spread: In another small bowl mix 1/2 cup mayonnaise with 2 tbs sweet chili sauce. Taste and adjust heat or sweetness. If you want a thinner spread, add 1–2 tsp water or lime juice to loosen.

Prepare the bread: Preheat broiler or oven to 400°F (205°C) if you prefer toasted bread. Lightly butter the cut sides of the baguette or ciabatta using about 1 tbs softened butter.

Toast bread: Place the split bread on a baking sheet, cut-side up, and toast under the broiler or in the oven 3–5 minutes until golden and crisp at the edges. Watch carefully to avoid burning.

Assemble sandwich: Spread the sweet chili mayo evenly on both cut sides of the toasted bread. Pile the warm Bangkok-style protein mixture down the center. Top with pickled cucumber and carrot, extra chopped cilantro and green onion if desired, and an additional sprinkle of crushed peanuts for crunch.

Finish and serve: Squeeze lime wedges over the filling, close the sandwich and press gently. Cut into portions (serves about 2–3 depending on appetite) and serve immediately while warm.