Tags: chicken chicken sandwich recipe sandwich
As promised, this is a continuation to what was in our picnic basket a few weeks ago!
This sandwich was juicy, had hint of spice and sourness from pickles. Dare I say, it was perfect!
What made it so delicious?
Ingredients:
Sliced brown bread (the flavour in this doesn’t even come close to white bread!)
500 grams chicken breast, sliced in long 1 cm thick strips
1 cup buttermilk, or buttermilk substitute here
1 tbsp chakalaka spice
1 tbsp powdered chilli
1 tbsp Portuguese chicken
1/2 tsp salt
2 firm tomatoes, sliced in rings
1 red onion, sliced in rings
1 large green pepper, sliced in rings
1 packed sliced cheddar cheese (usually contains 12 slices)
Jar of pickles (I make my own pickles, I’ll post the simple pickle recipe here in due time)
Butter
3 tbsp oil for cooking
Let’s get cooking
Soak chicken in the buttermilk for 30 minutes.
This allows to the chicken to be soft and tender to bite.
Remove chicken from the buttermilk and squeeze excess buttermilk off.
Place the chicken in a clean bowl. Add spices and salt and mix well, cover the bowl and place it in the fridge for 1 hour.
I had left mine in overnight as these were for a picnic and I made all preparations the previous evening.
On a piping hot pan add 2 tbsp oil, sear off chicken until just cooked, should take 10-15 minutes, careful not to over cook. Chicken breast cooks very quick.
Take the pan off the heat.
Butter one side of each slice of bread depending on how many sandwiches you’d like to make. I made 4 sandwiches so I buttered 8 slices on one side each.
Place a non stick pan on high heat on the stove top.
Gently toast each buttered side until slightly brown. The adds a nice buttery flavour and crunchy top while leaving the other intimated side moist and fresh.
Using the same pan, add 1 tbsp of oil, toss onions and pepper onto the hot oil and sear off until onions are slightly cooked but still firm and peppers turn bright green. Trust me, they’ll taste great!
Now cook tomatoes for 20 seconds on each side or just until they release a little juice and take them off. This allows for juicier tomatoes and enables you to peel the tomato skins off before they go onto the sandwich.
Now to assemble your sandwich.
With a sauce or mayo of your choice, spread a thin layer on the non toasted side of the bread.
I sent with a Smokey barbecue sauce myself.
Add your chicken, onions, peppers, tomatoes, pickles and your cheese.
What’s next? Enjoy!
This is how they looked!
So so delicious!!
