a seeded sourdough sandwich with slaw, kimchi and chicken breast pieces inside, sitting on a wooden chopping board with a bowl of leftover kimchi in the background

Spicy Chicken & Kimchi Sourdough Sandwich

Zesty, crunchy chicken with a kick of chilli, layered with a vibrant slaw and tangy kimchi - all stacked between slices of Hovis® Seeded Sourdough. A bold, feel-good sandwich bursting with flavour and texture in every bite.

Hovis Seeded Sourdough bread on a white backdrop with a subtle shadow. The packaging is half transparent and half light and dark purple with gold detailing

Made with Hovis® Seeded Sourdough

Preparation time: 15 mins

Cook time: 20 mins

Serves 2

Ingredients

4 slices Hovis Seeded Sourdough
1 large chicken breast (cut in half lengthways)
1 lemon (zest and juice a pinch)
dried chilli flakes
¼ tsp dried oregano
2 tbsp olive oil
¼ white cabbage (finely shredded)
¼ red cabbage (finely shredded)
1 large carrot (scrubbed and sliced into matchsticks)
½ red chilli (finely sliced)
4 sprigs fresh parsley (finely chopped)
2 spring onions (finely sliced)
1 tbsp cider or white wine vinegar
2-3 tbsp mayonnaise
2-3 tbsp Vadasz kimchi
2 tbsp Vadasz Hot and Sweet Jalapeño Relish

Tip

For the juiciest chicken, don’t skip the resting time after roasting — it lets the juices settle so every slice stays tender. For an extra burst of flavour, brush the sourdough with a little olive oil and griddle it before assembling your sandwich.

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Place a frying pan over a medium heat. Marinade the chicken with 1 tbsp olive oil, lemon zest, chilli flakes, dried oregano and season.

Raw chicken marinating in a bowl of olive oil, lemon zest, oregano and seasoning

Add the chicken to the pan and cook for 5-6 mins, turning halfway until golden on the outside.

Slabs of chicken breast cooking on a frying pan

Transfer the chicken pieces to a baking tray and roast in the oven for a final 8-10 mins, until the chicken is cooked through and juicy. Leave to rest for 5 mins on the tray before slicing up the chicken.

Slabs of golden brown chicken slabs being transferred to the oven to finalise cooking

Meanwhile to make the slaw, combine the shredded carrot, white cabbage, red cabbage, spring onions, red chilli, and parsley. Add the jalapeño relish and toss well to combine. Season and use your hands to mix and scrunch the slaw together.

Someone mixing a bowl of slaw with their hands

Spread the mayonnaise on one side of all the Hovis Seeded Sourdough. Top 2 slices with the kimchi, followed by the chicken and then the slaw. Top with the remaining sourdough slices. Secure with sandwich picks if desired, and cut in half to serve.