Sriracha Chicken & Cheese Toastie

Prepare 10 minutes | Cook 15 minutes | Serves 2


  • 1 tbsp olive oil + extra for brushing the bread
  • 1 shallot, finely chopped
  • 4 slices bread
  • 4 slices cheddar cheese
  • 150g cooked chicken strips
  • 2 tbsp MamaLan’s Pineapple Sriracha
  • Chopped coriander
  • Salt and pepper to taste

Cooking Instructions

  1. Heat up a pan over medium-high heat, add olive oil and shallot, fry for 5-6 minutes until they start to caramelise, set aside.
  2. Brush olive oil on one side of each slice of bread and place two slices in the same pan oil side down. 
  3. On each slice, add 1 cheese slice, then top with the cooked onions, chicken, MamaLan’s Pineapple Sriracha, coriander and the other cheese slice. Followed by the remaining slice of bread, oil side up.
  4. Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Vegan Alternative
Use 100g tempeh, cook per instruction. Substitute cheddar for vegan cheese.

Spicy up your sandwich by drizzling extra MamaLan’s Pineapple Sriracha on top once cooked.