You are all witness to my love of sandwiches. I could eat them one after another until the whole tray is gone, and I have so many versions up on the blog already. But I was so shocked to see that I don’t have my all time fav, classic chicken sandwiches up. How could I make such a monumental mistake? But don’t worry, I’m here to rectify the situation. So sit back, read this recipe, then run to your kitchen and make a batch, and you won’t be sorry.
Here’s what you’ll need:
1 loaf of sliced sandwich bread
1 pound chicken, boiled and shredded
2 cups finely shredded cabbage
1/3 cup Mayo
1/4 cup cream
1/2-3/4 tsp black pepper
1/4 salt (add more if needed after tasting)
1 Tblspn sriracha
This recipe is so simple, I’m actually planning on making it right after I’m done typing this out!
If you’re not sure how to keep chicken deliciously tender when boiling, follow these instructions: Cover the chicken in water, just until it’s covered, not too much. Start the flame and let it come to a simmer. Add a bay leaf and 1/2 tsp salt. Let it boil, slightly covered until the chicken is cooked through. Let it come to room temperature while sitting in the remaining water, which is stock now. then take out and shred. You can use the stock for a soup or rice.
For the sandwiches, it’s pretty straightforward. Mix all the ingredients together, slather some mix between two pieces of bread, cut in any shape you like and eat. I would say, chill the chicken sandwich mix for at least an hour before using.
I like keeping a batch of this mix in my fridge, then I make sandwiches as I please. That’s my type of meal prep!