I’m all about handheld recipes in the summer and this chimi sandwich is just like the one I’d get from the deli. I usually grab an empanada, a red club soda, and a toasted sandwich. It’s layered with juicy shredded chicken, cabbage, tomato, and onion. And just like a chimi burger or a patacon, it’s drizzled with mayonnaise, ketchup, and chimi sauce.
But imagine this chimi sandwich, some crispy tostones, and a cold glass of jugo de chinola on a hot day. That’s a Dominican combo completo!
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How to make the chimi sauce
You can’t really make a chimi sandwich without chimi sauce, so don’t skip this ingredient! Everyone makes theirs a little different, but here’s what I put in mine:
- Ketchup.
- Mayo.
- Dijon mustard.
- Soy sauce.
- Orange juice.
Cook the repollo or keep it raw
When it comes to the shredded cabbage, you’ve got couple options. You can keep it raw and toss it with a little olive oil and lemon juice, or you can sauté with Worcestershire sauce for 2–3 minutes. I’ve seen chimis done both ways and it really comes down to personal preference. Sometimes I sauté it, like I did in my chimi empanadas, and other times I leave it raw, like in my chimi burgers.
Use pan sobao bread
The best kind of bread for this chimi sandwich is pan sobao bread because it’s super soft and buttery. If you can’t find it, Cuban bread or pan de agua are great substitutes I’d recommend. Otherwise, any kind of bread or hoagie roll will work just as good. And always toast the bread at the end, it’s absolutely mandatory!
Dominican Chimi Sandwich
Ingredients
- 6 chicken thighs
- 1 tbsp sazón
- 1 tsp adobo
- ½ tsp oregano
- ¼ tsp salt
- 1 tsp oil
- 2 cup water
- 2 cups shredded cabbage
- 1 tsp worcestershire sauce
- 2 pan sobao bread rolls
- 1 tbsp butter
- Tomato slices
- Shredded red onion
- Mayonnaise
- Ketchup
- Chimi sauce
Instructions
- Season the chicken thighs in a bowl with the sazón, adobo, oregano, and salt. Make sure everything’s coated evenly, then set it aside while you heat your pot.
- In a medium pot, heat the oil over medium heat. Once hot, add the chicken thighs and sear them for 3–4 minutes per side until they’re golden brown.
- Pour in the water, cover the pot, and let the chicken simmer for about 20–25 minutes, or until it’s tender and fully cooked through. Once it’s ready, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot with any remaining juices and mix well.
- In a separate pan, add the shredded cabbage and worcestershire sauce. Sauté for 2–3 minutes until slightly softened but still crisp. Set aside.
- Slice the bread rolls. On the bottom half of each roll, layer the shredded chicken, cooked cabbage, tomato slices, red onion, and drizzle mayonnaise, ketchup, and chimi sauce.
- Close up the sandwiches and spread butter on the outsides of the bread. Toast the sandwiches on a pan or griddle over medium heat, pressing them down gently until the outside is golden and crispy. Serve hot with tostones.
