This sandwich was a quick lunch for me today. I had no clue what I was going to eat, was hungry and wanted something quick and satisfying. The Spicy Mayo is inspired from the one I use in the Vietnamese subs. And for the bread I used the thin 100 calorie bread I had in the fridge. However, English muffins will go great with this too.
And for the vegetarians, grill slices of tofu with a dash of soy sauce and black pepper on both sides, sprinkle with bean sprouts.
- Thinly slice 2 chicken or pork pre-cooked sausages. Heat 1 tbsp sesame oil in a non-stick skillet and cook until lightly browned.
- Lightly toast the bread of your choice.
- Make the Spicy Mayo. Mix 1 tbsp low-fat mayo with 1 tsp Sriracha* and 1 spring onion, finely diced, including greens.
- Spread the mayo on the sandwich. Layer with sausages, salad leaves, Pickled Radishes and fresh cilantro.
This is great to do with left over grilled chicken, pork or beef.
*If you do not have Sriracha (which I highly recommend to have stocked in your refrigerator all the time) you can use any other Asian red chili that you have.