Created by:

Mona Johnson — Portland, OR

This sandwich hits all the right notes: salty, sweet, spicy, nutty and cheesy. Held together by two pieces of flat bread, coconut curry chicken skewers dipped in peanut sauce are paired with Wisconsin fontina, spicy peanut butter and fresh basil.


Prepare marinade for chicken. Whisk coconut milk, curry powder, fish sauce, sugar and salt and pepper to taste in bowl. Pound chicken breast to 1/4-inch thickness in large resealable plastic bag. Pour in marinade and marinate in refrigerator at least 2 hours and up to overnight. Preheat grill to medium hot and cook chicken, flipping as necessary, until browned and cooked through, about 5 minutes per side. Cool slightly; chop into thin strips.

Generously spread 1 side of each flatbread with virgin coconut oil. Spread layer of peanut butter on other side of 1 flatbread. Drizzle Sriracha over peanut butter; sprinkle basil over evenly. Layer on chicken strips. Drizzle sweet chili sauce over and top with cheese. Top with other flatbread, coconut oil-side-up. Transfer carefully to preheated skillet and cook over medium-low heat, flipping halfway through, until bread is golden and crisp and cheese is melty. Cut into quarters to serve.


  • 1/2 cup coconut milk
  • 1 tablespoon curry powder
  • 1 tablespoon fish sauce
  • 1 teaspoon palm sugar or light brown sugar, packed
  • Salt and pepper to taste
  • 1 large (about 6 ounces) boneless, skinless chicken breast
  • 2 flatbread rounds
  • Virgin coconut oil
  • 4 tablespoons crunchy peanut butter
  • 2 tablespoons Sriracha sauce
  • 4 tablespoons fresh Thai or Italian basil leaves, sliced
  • 2 tablespoons sweet Thai chili sauce
  • 1 cup (about 5 ounces) Fontina cheese, grated
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