Chicken Sandwich – This easy to make grilled chicken sandwich made with simple ingredients that is chicken yogurt, and bread.
Chicken Sandwich Variations
Crispy Sandwich: Dredge the chicken in breadcrumbs or crushed crackers for a satisfying crunch.
Buffalo Sandwich: Coat the chicken in your favorite buffalo sauce for a spicy kick.
Chicken Club Sandwich: Triple the fun with layered chicken, bacon, lettuce, tomato, and mayo.
Black Bean Burger Remix: Replace the chicken with a black bean patty for a vegetarian twist.
Chicken Sandwich – Tips & Tricks
Brine for extra juicy chicken: Soak the chicken in a saltwater solution for 30 minutes before cooking for added moisture and flavor.
Marinate for a flavor explosion: Marinate the chicken in your favorite marinade for extra depth of flavor.
Don’t overcrowd the pan: This prevents even cooking and can lead to dry chicken. Cook the chicken in batches if necessary.
How to Serve Your Chicken Sandwich ?
There are no hard and fast rules! Serve your sandwich on its own, with a side salad, french fries, or your favorite dipping sauce.
How to Store Leftovers ?
- Wrap leftovers tightly in plastic wrap or store them in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan over medium heat or in the microwave until warmed through.
Recipe FAQs
Boneless, skinless breasts or thighs?
Both work! Breasts are leaner, while thighs offer more flavor.
Can I use a different breading?
Absolutely! Try panko breadcrumbs for extra crunch or a seasoned flour mixture for a classic flavor.
How do I keep the chicken moist?
Don’t overcook it! Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
Chicken Sandwich (Grilled)
Chicken Sandwich - This easy to make grilled chicken sandwich made with simple ingredients that is chicken yogurt, and bread.
Ingredients
For the Sandwich
- 4 bread slices
- 2 tablespoons butter
- 1 tomato, thinly sliced
- 2 sprigs coriander leaves
- ¼ cup sandwich spread
- 1 onion, thinly sliced
For the Grill
- 250 grams chicken breasts, boneless, skinless
- ¼ teaspoon black pepper, crushed
- 1 teaspoon ginger garlic paste
- 2 tablespoons Greek yogurt
- ⅓ teaspoon salt (adjust to taste)
- ½ teaspoon garam masala
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon dried herbs
Instructions
- In a bowl, add yogurt, garam masala, black pepper, dried herbs, red chili powder, ginger garlic, coriander powder, turmeric, and salt. Mix well and adjust salt or spices
- Pat dry the chicken with paper towels and mix into the marinade. Set aside for about 30 minutes or upto 48 hours in the refrigerator.
- Take bread slices, spread with butter and toast until crisp and golden, on a each side on a pan or griddle. Set aside.
- Add little butter over the grill pan over medium high heat. Add the chicken from the marinate (shake off nay excess) and place in the hot pan and cook for 3 to 4 minutes.
- Turn the chicken to the other side and grill on both the sides or until fully cooked and tender. Grill on highest heat if its releases more moisture.
- Transfer the chicken to a plate. Spread butter on the inner side of the bread.
- Spread sandwich spread all over the bread. Layer the chicken along with sliced onions, tomatoes and coriander leaves.
- Cover with another buttered bread slice. Press down until binds together.
- Serve immediately and enjoy.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 531Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 137mgSodium: 912mgCarbohydrates: 40gFiber: 4gSugar: 8gProtein: 47g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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