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.
- 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.
(Makes around 6-8 sandwiches)
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
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.
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
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.