Thai meets Italian! Robert Landolphi, culinary operations manager at UConn, makes Pad Thai chicken ciabatta sandwhiches for an 8 Minute Meal.

Makes 5 Sandwiches

Sesame Peanut Chicken Filling:

3 tablespoons rice vinegar

3 tablespoons creamy peanut butter

3 tablespoons soy sauce

2 tablespoons honey

1 teaspoon sesame oil

1 teaspoon minced garlic

1 teaspoon ginger

1/2 teaspoon minced serrano pepper

¼ teaspoon lime juice

3/4 pound pulled cooked chicken

2 ounces Brussel sprouts, shredded

1.5 ounces Red Cabbage, shredded

1.5 ounces red peppers, thin julienne

1 ounce carrots, shredded

Directions:

In large bowl, whisk together rice vinegar, creamy peanut butter, soy sauce, honey, sesame oil, garlic, ginger, serrano pepper and lime juice.

Add in pulled chicken, Brussel sprouts, cabbage, carrots and red peppers.

Mix until all ingredients are coated with dressing and refrigerate until needed.

Sandwich Assembly:

5 ciabatta rolls, sliced

1 1/4 ounce cilantro with stems

1 1/2 pounds Pad Thai Chicken Filling

1 tablespoon green onions, finely chopped

1 Lime-cut into wedges

Place Sliced ciabatta bread on work surface.

Place .25 oz. cilantro on bottom slice of bread followed by 4-5 ounces pad Thai chicken filling, and a ½ teaspoon sprinkle of green onions.

Place ciabatta top on sandwich and serve with lime wedge.

Repeat with remaining

Optional: After sandwich is made, place in 400 degree oven for 4-5 minutes to crisp bread.