Sunday, June 26, 2011

There's nothing better than a chicken sandwich...that is unless you're a vegetarian!

As favourite chicken sandwiches.

There's nothing better than a chicken sandwich, that is unless you're a vegetarian!

This one I cannot lay claim to old friend of mine is the master of this creation (I just tweaked it a little).

The Classic Chicken Sandwich (with smoked almonds)

I really mean it when I say, I have never, ever in my whole 37 years ever had a better chicken sandwich.

What you need to make these oozing clouds of chicken fluff:
(This will make between 4 to 6 sandwiches depending on your bread size)

Get yourself a loaf of sourdough or the best bread you can lay your hands on - slice thickly

Add lashings of a really good butter

2 chicken breasts - poached (I used the chicken that I cooked my stock with) chopped up into smallish chunks - you could also use leftover roast chicken

a handful of smoked almonds - chopped as finely as possible

1 stalk of celery also chopped finely - (I didn't use celery this time because I didn't have any in the fridge)

1/2 a bunch of chives snipped very finely

2-3 tablespoons of either homemade mayo or whole egg mayo

salt and pepper
How they are assembled....

Simply smother your bread with butter

In a bowl mix your chicken, almonds, celery, chives, mayo, salt and pepper really well so it looks like my picture

Put about 2 tablespoons of your chicken onto your bread pop the lid on, slice and eat.....mmmmmmm

I swear you've never tasted anything better, that is unless you've tried my toasted mexican chicken sandwich?!

For the nights that Max and I feel like takeout this is my fail safe hit. Take away never seems to live up to my expectations, unless it's Miss Chu' why waste my time and money when I can whip these up in no time.

It's a kind of mexican in a toasted sandwich, crunchy, spicy, tangy, moorish. 

You'll need;
(makes 4)
2 chicken breasts - sliced wafer thin into strips

1 large red onion or 2 normal size onions - sliced thinly

1 green capsicum or red - de-cheeked, seeds removed and sliced very thinly (this time I used a little jalapeno pepper, just because they were at the market)

2 teaspoons of sweet paprika

2 teaspoons of ground cumin

1/2 teaspoon of cayenne pepper

1/2 a handful of fresh coriander per sandwich

a couple of tomatoes sliced thinly

around 1 cup of grated tasty cheese

sour cream

lime juice

tortillas or Naan bread


paper towel

To put them together you....

Fry off your onions and capsicum till the onions begin to colour and your capsicum is a little cooked - on a highish heat. Then transfer onions and capsicum to a bowl 

Then your chicken in a little olive oil in the same pan till cooked through, then add your already cooked onions and capsicum back to the pan - turn the heat down

Now add your spices and mix well, cook for a couple of minutes stirring all the time - set aside

Clean your pan - ready for the toasting of your sandwich

Get your naan bread or tortilla - the reason I use the naan bread is that it has no preservatives, I am yet to find a pre made tortilla without preservatives (but I'm going to try and make my own) lay half of it on your pan (see my picture). 

Layer it like so.....sprinkle of grated cheese, some chicken-onions-capsicum, as much or as little sour cream as you like, tomato & salt, a squeeze of lime, coriander and finish with a little grated cheese (the cheese is the glue that keeps it together)

Close the sandwich up and pop on the heat (medium) place a piece of foil on top of the sandwich and some kind of heavy weight (I used a small cast iron pot) just so it flattens a little.

Cook until bubbling and golden then flip and cook the other side

Moorish.......make sure you have paper towel as it's very messy.

Kaye what score do I get for that one? Out of 10?

©Michelle Schoeps 2013
All photos taken by Michelle Schoeps

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