Chicken Steak Sandwiches

Welcome to Day 2 of Chicken week! (That sounds kinda funny)

I don’t have a picture of these sandwiches, but, I mean, they’re sandwiches, so i’m sure you can imagine what they’ll look like.

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. They don’t turn out exactly the same, but they’ll do till i’m back in Lahore.

Here’s what you’ll need for 4 sandwiches:

8 slices of bread (don’t use sandwich bread), toasted

2 chicken fillets, butterflied

3/4 t black pepper

pinch of salt

2 T soy sauce

1 t mustard

1 t Worcestershire Sauce

1/2 t crushed red pepper

tomatoes + cucumbers, sliced

Mayo

Start off by placing the 4 fillets of chicken(once you butterfly the two, you’ll get 4) between some clear plastic wrap and pound them until they’re thinner and about the size of your bread. Then marinate them in the black pepper, salt, soy sauce, worcestershire sauce, mustard, and red pepper. You do’t have to marinate the chicken for a long time. I recommend about 10-15 minutes, or the time it takes you to slice the veggies and toast the bread. Then a pan heat 2 T oil and cook the chicken fillets on each side for about 4 minutes. You’ll have pounded them into thin fillets so they’ll cook up very quickly. Don’t over cook them because then the chicken will become dry and stringy, and that’s horrible for the sandwich. Then it’s as simple as spread mayo on the bread and layering the chicken and veggies between them. This sandwich is ,of course, best when served hot. If, for any reason, you have to make them a couple of hours before, you can just make the sandwiches with everything except the veggies.  Then when it’s time to serve them you can heat them up in a toaster oven or oven(no microwave. the bread will get soggy) and then just add in the veggies or let the people you’re serving add them themselves, kind of like a fajita dinner!

These can be served for lunch, with tea, or even as dinner, with some french fries and a salad on the side!

A tip from me to you: don’t go easy on the mayo.

At the cafe they actually served them as club sandwiches, with two layers between three slices of bread, which you can do as well, but i’m trying to cut the carbs.

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