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| Trudy: Malaysian Herbed Arugula Sub |
Introduction
After the humidity of George Town, Penang, I still remember that late lunch by the waves. A little sandwich cart served up an unexpected twist on the classic roll. The vendor tucked in peppery arugula, drizzled a warm, tangy coconut-chili mayo, and layered a handful of fresh local herbs on a crusty bun. The combo was like a mini experience of both beach and bistro in every bite.
Today, I serve the same goodness in a more uncomplicated package. The Malaysian Herbed Arugula Sub still carries that unmistakable seaside soundtrack, but all it takes is a handful of supermarket ingredients. We’re lifting kaffir lime leaves, fresh coriander, and a smear of sambal, sliding them under gooey cheese and a pile of peppery arugula, then wedging it into a crunchy roll. You can stand at your kitchen counter and pretend your toaster oven is the ocean breeze.
Grab this crowd-pleaser at lunch and trust me, it tastes like boarding pass vibes.
Ingredients
-Arugula (rocket), tightly packed — 60 g / 2 cups
-Cooked chicken breast, thinly sliced (or replace with tofu or tempeh) — 200 g / 7 oz
-Coconut mayonnaise (or swap for regular mayo) — 60 g / 1/4 cup
-Sambal oelek or any mild chili paste — 1 tsp (or more, if you like spice)
-Fresh cilantro, finely chopped — 15 g / 1/2 cup loosely packed
-Kaffir lime zest, or a few drops of fresh lime juice — 1 tsp zest or 1 tsp juice
-Cucumber, paper-thin slices — 50 g / 2 oz (about 1/4 cup)
-Tomato, thinly sliced — 1 small (about 80 g / 3 oz)
-Red onion, like paper, very thin slices — 30 g / 1 oz (about 2 tbsp)
-Shredded mozzarella or provolone — 60 g / 2 oz (about 1/2 cup)
-Soy sauce or light fish sauce — 1 tsp (optional, for a savory hit)
-Olive oil — 1 tbsp (15 ml)
-Salt and fresh black pepper, to taste
Preparation steps
-Make the coconut-chili mayo : In a small bowl, mix the coconut mayo, sambal (start small, taste, then add more if you want), lime zest (or juice), and a sprinkle of salt. Stir till everything blends.
-Stir everything until it's smooth, then take a taste and add more heat or a squeeze of citrus if you think it needs it.
-Get the herbs and veggies ready: Rinse and dry the arugula and cilantro. Cut the cucumber, tomato, and red onion into thin slices. Drizzle a bit of olive oil and add a small pinch of salt to the arugula, then toss it. That keeps the color bright.
-Reheat the protein: If you’re using pre-cooked chicken or tofu, heat it in a skillet with just a drop of oil for 1 to 2 minutes to warm it. If you want, season with a little soy sauce or fish sauce.
-Toast the sub: Cut the sub roll in half and place it cut-side down in the skillet until it's golden and crispy. This keeps the bread from getting soggy later.
-Spread the base: Take the warm roll and slather a nice scoop of the coconut-chili mayo on both sides. On the bottom half, sprinkle half of the shredded cheese so it melts a bit from the warmth of the bread. [Insert step image here]
-Stack the fillings: Top the cheese with the warmed chicken (or tofu), slices of tomato and cucumber, a few rings of red onion, and finish with the arugula that you dressed.
Sprinkle fresh cilantro for a fresh pop of color.
-Close and warm: Top the sandwich with the last layer of cheese and close it up. You can press down gently for about 30 seconds, or if the skillet isn’t handy, pop the whole sandwich back in the pan, covered, to warm through.
-Cut and plate: Cut the sub on the diagonal and give it a quick crack of black pepper. Serve it now with a crisp side salad or some tangy pickled veggies.
Tips & Variations
-Swap it up : Substitute grilled tempeh or roasted eggplant for the chicken to keep it vegetarian. For bite, swap coconut mayo with labneh或 Greek yogurt.
-Adjust heat : Start with 1 tsp sambal for mild. Add more if you want a fiery kick. Want it mild? Use roasted red pepper paste instead.
-Fresh herbs : Toss in thin slices of daun kesum (Vietnamese cilantro) or a sprinkle of Thai basil for a Southeast Asian vibe.
-Prep ahead : Make the coconut-chili mayo a day earlier, stash it in the fridge. Toast the bread right before eating to keep it crunchy.
Closing
This Malaysian-inspired Herbed Arugula Sub is proof that a handful of bright ingredients—crescent-green herbs, a zesty squeeze of lime, and a creamy, slightly spicy sauce—can instantly elevate a straight-up sandwich. It’s a breeze to prep during hectic mornings, yet still feels rooted in the marketplace, drawing on the bold herb power of Malaysia’s hawker stall offerings. Assemble one, share it with the family, and bookmark the blog for more world-inspired bites! Quick trivia: Malaysian cooks are pros at balancing sweet, tangy, salty, and spicy, often on a single plate. Think of a sandwich like this one as a handheld version of that delicious math.