Thursday, January 24, 2013

Chicken Sandwiches



Hello everyone!

I'm back after a two-month long hiatus with a recipe for the lovely chicken sandwiches pictured above. These past two months have been a roller coaster of life changing events and surprises. Don't worry - I'll blog about these events soon, but for now, lets talk about these sandwiches.



My mom is well known all around town for her amazing home cooking. If I had to pick a few definite crowd-pleasers, these sandwiches would be near the top of the list. The key for making the perfect chicken sandwich is the batter. And today, I'm sharing my mom's perfect chicken batter recipe for any type of sandwich - be it a club-style sandwich for a lunch item or a finger sandwich for a late afternoon tea.


Just some notes to keep in mind:
  • The chicken batter can be prepared into a sandwich in any way you like. The two sandwiches pictured are simply suggestions.
  • The cooked chicken can be stored in the refrigerator for a couple days or in the freezer for weeks. However, once the batter has been made, it should not be kept for more than two-three days in the fridge at most.
 Keep an eye out for more blog posts and good luck in the kitchen! :)

Chicken Sandwiches
(Makes around 6-8 sandwiches)


Batter
1 onion, chopped
1 tspn garlic paste
1 tspn ginger paste
1 lb chicken breast, cubed
1 tomato, chopped
1 green chili, chopped
1 tbls mustard
1 tspn chili powder
1 tspn salt
1 tspn black pepper


Fry the chopped onion in a tablespoon of any vegetable oil at medium heat until it is translucent or lightly browned.


Add the garlic and ginger paste to the onion and sautee for a couple seconds until it is aromatic. Then add the chicken breast and stir-fry it until the skin becomes firm and white in color.


Mix in the tomato, green chili, and mustard.


Then add in the salt, pepper, and chili powder, and cook at a medium-low heat until the meat and pan are dry.


At this stage, you can store the chicken in the fridge for 2-3 days, until you are ready to make the sandwiches. You can also directly freeze the chicken and defrost it later on.

Once you're ready to make the sandwiches, prepare the second batch of ingredients.


Part 2 of the batter making process. 

Ingredients-
1/2 cup shredded lettuce
3 tbls chopped pickles
5-6 tbls mayonnaise
1 french baguette
butter
swiss cheese


Start by chopping the cooked meat in a food processor until it is finely processed. Then add in the mayonnaise.



Add in the shredded lettuce...


... and the pickles. Adjust the mayonnaise so the batter is not too dry and not too wet.


Cut the baguette into four equal pieces and then slice open each quarter.


Layer one side of the bottom side of the baguette with the chicken batter and cheese. Spread the other side with butter. Toast the sandwiches under a broiler at 450 degrees F for 3-5 minutes or until the cheese is melted and the bread is toasted.


Enjoy!

10 comments:

Mehwish said...

Yummy! I haven't made this is forever. If you want, you could also try processing the cooked chicken just a little, leaving larger pieces so that the end batter is less like tuna.

Samina Ahmad said...

M gona try for sur, missing u sweetheart love u:)

Anonymous said...

Man, those pictures are to die for! I just ate but I'm craving that sandwich!

Aneela Junaid said...

MashaAllah. JazzakAllahukhairun Wardah for this beautiful recipe of ur mom's:) I am going to try to make this but without the pickles for puff pastry inshaAllah.

Wardah said...

Thanks. Let me know how all of your sandwiches (and pastries) turn out! Good luck. :)

farhana said...

Omg jazakallaj wardha.I will try it soon...

Ruby said...

My momma's original recipe ;)

bintmuslim said...

omg mashallah this sounds great but quick question would it be easier if you just get chicken keema from the store ..instead of putting the chicken in the food processor???? or does it not turn out that great ?

Wardah said...

Salam BintMuslim.

I haven't tried using ground chicken for this recipe before so I can't say for sure. However, I would recommend you still go with chicken breast because after it is chopped in the food processor, the chicken has a very fine texture and that's what makes the chicken batter smooth and creamy.

Good luck in the kitchen!
Wardah

Ambreen said...

Salaam,
Is the mustard necessary in the recipe? I am not a mustard fan. Is there a substitute for that? Please advise. LovE reading your recipes :)

Mehreen

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