Chicken Sandwich

About Chicken Sandwich

If you love sandwiches, this is going to be your favorite because it’s crispy, crunchy, creamy and full of flavors.

In this post I share Chicken Sandwich recipe for 2 servings. But you can scale up the recipe to your requirement. You can make the filling ahead and refrigerate for up to 2 days. If you make it ahead leave out the red onions from the recipe.

To make this sandwich, you don’t need to prep-up anything or don’t even require to shop if you have a basic kitchen setup. Here is what you require:

Ingredients

Chicken: You can use any leftover boneless chicken from your refrigerator like the way I did here. I usually use up the leftover smaller portions of raw chicken breast, thighs or just anything that’s chicken (even roasted or pre-cooked chicken will do).

You can also use your left over Shawarma, chicken tikka kebab, chicken kabab or tandoori chicken.

Flavoring and seasonings: Simply roast/stir fry the chicken in a pan and flavor with spices or any store bought seasoning like steak seasoning, garam masala, all-purpose seasoning etc.

Creamy spread like a mayo, sour cream or cream cheese imparts that creamy and delicious richness to the chicken sandwich filling.

If you are looking for a healthier take with the same level of creaminess, use Greek yogurt (hung curd) or cream cheese or your favorite nut mayonnaise.

A combination of Greek yogurt and cream cheese also works well. A lot of times I do use one of these in place of mayo.

Other Ingredients are the red onions, lettuce or fresh herbs like cilantro (coriander leaves), parsley or dill go well in the filling.

Bread: Use your favorite bread. White bread, whole meal bread, baguette or bloomer all go well. Avoid using too airy, fresh and light bread as they are not that great to hold the mayo chicken filling.

Butter: We love to toast our bread with butter. While you mix in and make the filling, toast your bread with butter.

How to make Chicken Sandwich

1. If you want, butter the bread slices on both the sides and toast until crisp. You can do this on a pan or in a toaster/ oven or air fryer.

2. For the chicken filling or salad you will need the following:

• 1½ to 2 tablespoons mayonnaise or Greek yogurt (start with lower amounts)
• 1 to 1½ tablespoons sour cream or Greek yogurt or cream cheese
• ½ to 1 tablespoon lemon juice (optional, use only if required)
• ¼ teaspoon dry mustard (or ¼ tablespoon Dijon mustard)
• ⅛ to ¼ teaspoon black pepper crushed/powder
• ¼ cup lettuce shredded (plus 2 to dress the sandwiches)
• 2 tablespoons cilantro coriander leaves or 1 tbsp parsley or 1 tsp dill (fine chopped)
• 2 tablespoons red onion fine chopped

3. Here are the spices to season the chicken. This combination of spices is somewhat similar to a steak seasoning but not the same because this has garam masala. You may replace this with your favorite seasoning. If you are using roast chicken, you may leave out this.

• ¼ teaspoon paprika (or red chili powder or chili flakes)
• ¼ teaspoon garlic powder (or 2 cloves garlic minced)
• ¼ teaspoon onion powder
• ⅛ to ¼ teaspoon black pepper crushed/powder
• ¼ teaspoon salt
• ¼ teaspoon garam masala (or ¼ tsp coriander + ¼ tsp cumin powder)

To make 2 sandwiches/servings you will need -180 grams (6.5 ounces) boneless chicken (breast/thigh/any). If you have roasted or cooked/boiled chicken then use 1 cup (4 ounces, 140 grams) and leave out the next few steps of roasting. But if it is cold from the refrigerator, make sure you heat it very well.

4. Heat your pan with 1 tablespoon oil. Place chicken in the pan & let cook for 3 to 5 minutes, depending on the thickness. Then turn the pieces to the other side. After the chicken is cooked for 5 minutes, place 1 tablespoon of butter. This keeps your chicken moist and prevents from drying out.

5. When the chicken is fully done, you should be able to cut the thickest part of the chicken easily with a spatula or a butter knife. This is the indication it is fully cooked.