Photo Credit: Tom McCorkle for The Washington Post & Food Styling by Marie Ostrosky for The Washington Post
FOR THE SAUCE
2 tablespoons creamy, natural peanut butter
1 tablespoon water
2 teaspoons reduced-sodium soy sauce
2 teaspoons fresh lime juice
2 teaspoons honey
1 teaspoon grated fresh ginger
1/2 teaspoon Thai red curry paste
1/2 teaspoon Sriracha
FOR THE CHICKEN
4 pieces chicken cutlets or thin-cut chicken breast, 4 to 5 ounces each
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice
FOR THE SANDWICHES
8 slices whole-grain bread (1 ounce each)
1/4 large English cucumber, thinly sliced (4 ounces)
1/2 cup coarsely grated carrot
1 cup baby spinach leaves
Make the sauce: In a small bowl, vigorously stir the peanut butter, water, soy sauce, lime juice, honey, ginger, curry paste and Sriracha until the mixture is well combined and creamy.
Make the chicken: Brush both sides of the chicken cutlets with the oil, and season with salt and pepper.
In a hot grill pan over medium-high heat, add the chicken and cook until just cooked through and grill marks have formed, about 3 minutes per side. Transfer the chicken to a plate and sprinkle with the lime juice.
Make the sandwiches: Slice the chicken against the grain. To make a sandwich, top a slice of bread with a quarter of the chicken slices, drizzle with about 1 tablespoon of the peanut sauce, then layer with sliced cucumber, carrot and spinach before closing the sandwich with another piece of bread. Repeat to make the rest of the sandwiches and serve.
Makes 4 servings
Per serving: Calories 320; Total Fat 11g; (Sat Fat 2g); Protein 31g; Carb 30g; Fiber 8g; Cholesterol 75mg; Sodium 540mg; Total Sugar 5g