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5 mins delivery
Chicken Sandwich
Serves 2
30 mins
450 Kcal
When you need the ultimate chicken sandwich recipe, we have the answer: the deliciously mouth-watering chicken sandwich prepared to kill your cravings at any given hour. With tender, juicy chicken breast seasoned to perfection, this recipe of chicken sandwich provides a delightful blend of flavours and textures. We start with the freshest chicken, marinating it in a secret blend of herbs and spices that grilled or fried to its golden brown. The sandwich gets layers of fresh lettuce, ripe tomatoes, tangy pickles, and more perfectly nestled inside a soft, freshly baked bun. Then, it is topped with a homemade creamy sauce that brings every bite to a new high. It is just a grilled chicken sandwich. However, you like it plain or crispy as a fried version, or you can change how you want it. Cheese, bacon, or whatever topping is your favourite should put it there and let it be personalised for you. This is a great recipe for lunch, dinner, or just a quick snack. Delicious and easy to prepare, it's ideal to be used with fries or salad and your favourite dipping sauce, among others. So, try our easy step-by-step recipe and take a bite of the ultimate recipe of a chicken sandwich that will surely amaze family and friends. Try it today -and feel a warm, satisfying meal that reminds you of home every time!
Ingredients required for Chicken Sandwich
- 200 gms chicken
- 4 slices bread
- 1/4 cup cheese
- Butter
- 1 tbsp cooking oil
- 1/4 tsp black pepper powder
- 1/2 tsp ginger garlic paste
- 1 tbsp tomato sauce
- 2 tsbsp mayonnaise
- Salt
Cooking steps for Chicken Sandwich
- 1First, cut 200 gms of boneless chicken into tiny pieces, small enough for easy bites.
- 2This, in turn, can be regarded as one of the ways through which chicken can be prepared to be used as filling in a sandwich.
- 3Now that the chicken is cut, it's time to marinate.
- 4Marinating gives flavour to the chicken; this makes every single bite juicy and delicious.
- 5In a bowl, add 1/2 teaspoon of ginger-garlic paste to the chicken.
- 6This paste is the basic mixture in many recipes as it forms a solid aromatic base for the chicken.
- 7Sprinkle over ¼ teaspoon of black pepper powder all over the chicken.
- 8Black pepper adds a good quantity of heat but does not overpower the flavour of the dish; besides, black pepper will bring forth the rich flavours of the chicken.
- 9Put the salt as you like it, then let the mixture sit and make sure that all of the chicken pieces are well coated by each spice.
- 10Now let the marinated chicken rest for almost 15 minutes in that mixture.
- 11Such a short marination time allows flavours to penetrate the chicken so that it tastes good when cooked.
- 12As little as 15 minutes may seem, it still manages to instil a fair share of richness in the flavour profile of the chicken.
- 13You need to now heat one tablespoon of oil over a medium flame in a pan. That may be a vegetable oil, canola oil, or olive oil-it's your choice.
- 14When the oil is sufficiently hot without smoking, add your marinated chicken pieces to the pan and position them so that they will cook evenly.
- 15Cook the chicken, stirring occasionally, until it gets that lovely golden brown on the outside and is cooked inside.
- 16That should take around 7-10 minutes.
- 17That all depends on how big your pieces of chicken happen to be and what heat you're using.
- 18To check if the chicken is done, hold a piece close and gently squeeze it.
- 19If it's firm and not pink inside, then it's done. If not, cut into a piece to make sure.
- 20Once it's done, remove the chicken from the pan and let it cool.
- 21Cooling the chicken is especially essential as it helps with easy shredding and prevents the filling from getting soggy when mixed with all the other ingredients.
- 22Place the cooked chicken in a bowl and shred the chicken into small, manageable pieces.
- 23You can either use the fork to pull apart the chicken or shred it by hand.
- 24The shredded texture makes the chicken mix well and even ensures that all bites of your sandwich are well-feted.
- 25Include ¼ cup grated cheese with shredded chicken.
- 26Besides making the sandwich rich with flavour, the cheese acts as a binder that holds the fillings together.
- 27You can use cheddar, mozzarella, or both, which work perfectly for the cheese, as you like.
- 28On top of that, add two tablespoons of mayonnaise. Mayonnaise adds a good creamy texture to hold the chicken together.
- 29The remaining one tablespoon of tomato ketchup provides the dish with sweet and tangy flavours to mix with the savoury chicken.
- 30Yet, in the end, add another ¼ teaspoon of black pepper powder to spice it up and let the flavours blend.
- 31Mix all of it well.
- 32Now, let's get our chicken-cheese mixture ready to go inside our sandwiches.
- 33Cut four slices of bread and butter on one side of the slices. Buttering adds a rich taste and a crispy golden crust when the bread is toasted.
- 34Position the bread so that the buttered sides are out; therefore, this side will have contact with heat.
- 35Place the chicken-cheese mixture evenly on the unbuttered side of two slices.
- 36Fill them generously, but not too over the edge, in case you close it and the filling spills out.
- 37Once spread, place the remaining two slices of bread on top buttered sides exposed.
- 38Heat a non-stick pan over medium heat or preheat a sandwich maker.
- 39Now, place the sandwiches in a pan or sandwich maker, buttered side down.
- 40If you're using a pan, gently press down on the sandwiches with a spatula to create good contact with the heat to cook them evenly.
- 41Let it cook for 3-4 minutes on each side until the bread turns golden brown and the cheese is melted.
- 42When you're using a sandwich maker, just use the instructions from your machine.
- 43When the sandwiches are golden brown, with the melted cheese, remove them from heat.
- 44Let the chicken sandwiches sit on the cutting board and cut them in half or quarters, as you desire.
- 45Serve the hot crisp chicken sandwiches with ketchup, chutney, or any other dipping sauce to give that extra flavour.