Grilled Chicken Sandwich
This Grilled Chicken Sandwich is all you need for a satisfying breakfast or lunch. There is nothing fancy about the stuffing. And if you are one of those who like to do meal preps by storing cooked shredded chicken in the freezer, this sandwich is a breeze.
Servings 4 sandwiches
Equipment
- Toaster
- Wok
Ingredients
- 8 bread slices
- 4 cheese slices
- 2 teaspoon mayonnaise per bread slice
- 6 lettuce leaves chopped
- 1 large firm tomato cut into thin slices
- 100 grams butter for grilling
Chicken Stuffing
- 1 cup boiled & shredded boneless chicken
- 1 medium onion finely chopped
- 1 small tomato finely chopped
- 1 tablespoon finely chopped garlic
- 1 cup finely chopped cabbage
- 1 small green capsicum finely sliced
- 1 tablespoon tomato sauce
- 1 tablespoon soy sauce
- 1 teaspoon red chili sauce
- ½ teaspoon salt
- ½ teaspoon black Pepper powder
- 4 tablespoon cooking oil
Instructions
For Chicken Stuffing
- Heat some cooking oil in a saucepan and add finely chopped garlic. Once the raw smell turns aromatic add finely chopped onion. Saute just until the onion softens and turns pink.
- Now add 1 chopped tomato, finely chopped cabbage, and green bell pepper/capsicum. Fry for a minute.
- Then add tomato sauce, soy sauce, a bit of red chili sauce, salt, and pepper.
- Finally, add 1 cup of cooked and shredded chicken and stir well. Remove from heat, and cool to room temperature.
- Preheat a grill pan or a sandwich maker.
- Spread some mayonnaise on a slice of bread and make a layer of finely chopped lettuce, tomato slices, and cheese. Then place 2 tablespoons of chicken stuffing and place another slice of bread over it. Lightly press the sandwich with your palms.
- Spread some soft butter on the outer part of the sandwich and place it on a hot grill pan or in a sandwich maker.
- Grill until crispy and serve at once.
Notes
You can freeze the cooked chicken stuffing in a zip lock bag for at least 2 weeks.