This is definitely one of my favorite sandwiches: it’s easy to prepare, very original and so good that you will be making it again and again. It uses two delicious sushi sides – wasabi and pickled ginger – and takes them to a whole new level.
I love the fact that there’s a great mixture of textures and flavors: crispy and chewy bread, salty grilled chicken and creamy, spicy sauce.
This sandwich is perfect for a lunch or picnic, but also delicious as an easy dinner, especially when combined with a (miso) soup. 
You can use leftover chicken pieces, or use turkey if that’s what you have on hand. Feel free to experiment!
I like to use a lot of wasabi (mouth-on-fire-amount!), but use whatever amount is good for your taste buds. I think you should definitely make some extra wasabi mayonnaise; it’s also delicious with salmon, tuna or grilled asian vegetables.
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Japanese Chicken Sandwich
- Total Time: 10 minutes
- Yield: 1 sandwich 1x
Description
This Japanese Chicken Sandwich combines crispy baguette with salty grilled chicken and a creamy, spicy wasabi mayonnaise, offering a delightful fusion of textures and flavors.
Ingredients
- 1 fresh baguette, sliced open
- 1 small grilled chicken breast*
- 1 tbsp (15 ml) pickled ginger
- 1/2 tsp wasabi paste (use more or less to taste)
- 2 big tbsp (30 ml) of mayonnaise
- 1 tsp soy sauce
- a handful of mixed lettuce leaves
- a carrot, sliced in thin rounds (optional)
- * or use leftover chicken or turkey
Instructions
- Slice the grilled chicken breast into smaller pieces and mix with the soy sauce. Set aside to marinate briefly.
- Chop half of the pickled ginger finely.
- In a small bowl, combine the wasabi paste, mayonnaise, chopped pickled ginger, and any remaining soy sauce. Mix well and adjust the wasabi to your taste preference.
- Spread the wasabi mayonnaise mixture evenly on both sides of the sliced baguette.
- Place the marinated chicken pieces evenly on the bottom half of the baguette.
- Top with the remaining pickled ginger slices.
- Close the sandwich with the top half of the baguette, press gently, and serve immediately.
Notes
- Use leftover chicken or turkey if available.
- Adjust the amount of wasabi to suit your taste.
- The wasabi mayonnaise is versatile and can be used with other proteins like salmon or tuna, or with grilled vegetables.
- This sandwich pairs well with a miso soup for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4 grams
- Sodium: 850 mg
- Fat: 20 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 60 mg
If You Liked This Recipe, You’ll Love These
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Crispy Chicken Thighs in Blueberry Sauce
- Our Favorite Chicken Tinga Recipe
Frequently Asked Questions
How much wasabi should I use?
The recipe calls for ½ tsp wasabi paste mixed into 2 tbsp mayonnaise with 1 tsp soy sauce and finely chopped pickled ginger, but the article is clear that this is adjustable to taste. The author uses a “mouth-on-fire amount” personally, so start with ½ tsp if you’re heat-cautious and increase from there.
Can I use leftover or pre-cooked chicken?
Yes — both the ingredient list and the notes explicitly say you can use leftover chicken pieces, and the article also suggests turkey as a substitute. The chicken is sliced, mixed with 1 tsp soy sauce, and set aside to briefly marinate before assembling the sandwich, so any cooked bird works well here.
What else can I do with the leftover wasabi mayonnaise?
The article specifically recommends making extra because the wasabi mayo is “also delicious with salmon, tuna or grilled Asian vegetables.” It is a simple mix of wasabi paste, mayonnaise, chopped pickled ginger, and soy sauce, so it doubles as a dipping sauce or condiment well beyond this sandwich.
