Thursday, 26 November 2020

Chicken sandwich

Makes 4 loaded paninis or about 10 bread sandwiches
Boneless chicken- 500gms, cut into medium pieces (I've used breasts here, you can use thighs as well, but make sure you remove all the fat)
Pepper powder- 3/4th tsp
Salt- to taste

Mayonnaise- 4 to 5 tbsp
Bell pepper- 1 small, chopped into small cubes
Spring onions- 2, finely chopped
Seasoning of choice- 1/2 tsp (optional. I've used everything but the bagel seasoning here, but Italian herbs work great as well)

Bread slices- 20 (you can remove the crust if you prefer. I usually keep it on)

Season the boneless chicken with salt and pepper and cook covered in a frying pan over medium heat.
The chicken will ooze out enough water, but if not add a tbsp or so to aid the cooking.
Open the lid in between and give a good stir. 
Once the water has oozed out, cook without lid till the chicken is done and all the water has evaporated.

Once cool, transfer to a big bowl and shred the chicken using a fork, or if you have a food processor pulse a few times, just to shred the chicken. Make sure you dont make it paste like.
Add the mayo, bell pepper, spring onions and seasoning and mix till well combined.
Check for salt and add more if required.
The mix should be moist and not dry, so add mayo as  required.

Fill the bread slices generously with the filling and serve at room temp.
Notes: I've used the exact same filling as canape fillings on top of sliced cucumber and in vol-au-vent cases.
Ive also used it as a chicken salad along with lettuce, tomatoes and olives.
Add a green chilli or two while you chop up the chicken and it will add a hit of spice.
Replace spring onions with finely chopped red onions for a different taste.