Description
A quick and flavorful chopped sandwich made with leftover otak otak, crisp vegetables, and creamy mayonnaise, all tucked into lightly toasted bread for a satisfying and smoky bite.
Ingredients
Scale
- 200 grams leftover otak otak, flaked
- 4 slices sandwich bread
- 1 cup lettuce, shredded
- 1 medium tomato, thinly sliced
- 1 small cucumber, thinly sliced
- 3 tablespoons mayonnaise
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt, or to taste
Instructions
- Preheat your toaster or a dry pan over medium heat if you prefer toasted bread.
- In a mixing bowl, flake the otak otak and combine it with mayonnaise, black pepper, and salt. Mix gently until evenly coated.
- Lightly toast the sandwich bread slices until golden and slightly crisp on the edges.
- Lay the toasted bread flat and spread the otak otak mixture evenly over two slices.
- Layer shredded lettuce, sliced tomato, and sliced cucumber evenly over the filling.
- Top with the remaining bread slices and press gently. If desired, warm the assembled sandwich in a pan for 1 to 2 minutes per side.
- Slice in halves and serve immediately while fresh and crisp.
Notes
- Pat dry the vegetables before assembling to prevent soggy bread.
- You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator.
- For extra brightness, add a squeeze of fresh lime juice to the filling.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg