Now there’s a little story behind these sandwiches of mine, which takes place in the best city in the world: Lahore, a city i’ve been missing a lot lately. One of my friend’s mom owns this really cute cafe/restaurant that’s near my house, and the sandwiches there are to die for. The people that answered the phone would actually laugh whenever I placed an order for home delivery, because that was like every other day. So anyways, they had these grilled chicken sandwiches that I would have at least twice a week, and now that I can’t order them anymore, I have to make them. Charred chicken fillets layered into crusty buttered bread, drizzled with mayo and bbq sauce.
Here’s what you’ll need for 4 sandwiches:
8 slices of bread or burger buns, toasted in butter
2 chicken fillets, butterflied
3/4 tsp black pepper
pinch of salt
2 Tblspn soy sauce
1 tsp mustard
1 Tblspn Worcestershire Sauce
1/2 tsp crushed red pepper
tomatoes + cucumbers, sliced
Start off by marinating the chicken fillets in the black pepper, salt, soy sauce, worcestershire sauce, mustard, and red pepper. I recommend about 10-15 minutes, or the time it takes you to slice the veggies and toast the bread. You can leave it to marinate in the fridge for longer as well.
Then in a grill pan heat 2 Tblspn oil and cook the chicken fillets on each side for about 3-4 minutes. Don’t over cook them because then the chicken will become dry.
Toast the bread or burger buns in a little oil or butter.
Then it’s as simple as spread mayo on the bread and layering the chicken and veggies between them. This sandwich is best when served hot. You can make them ahead of time and wrap or cover them, then reheat in the oven when needed.
These can be served for lunch, with tea, or even as dinner, with some french fries and a salad on the