Stupid Easy Roast Chicken Sandwich

You know what they say, beauty can come in many shapes and forms, and this chicken sandwich is one of these shapes.

Remember that Sunday Chicken Roast? It’s time to give it new life. Let’s meet after the recipe for some salad conversations and to discuss why sandwiches are so amazing.

Stupid Easy Chicken Roast Sandwich

For those leftovers that need some love

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Snack

Cuisine European

Servings 1

Equipment

• Bread Knife
• Salad Spinner (optional)

Ingredients

  

• Leftover Chicken
• 2 slices sourdough bread
• Handful salad leaves
• 1 small orange or red bell epper
• 1 tsp mayonnaise
• Few drops Hot Sauce optional

Instructions

 

• First things first, take the chicken out of the fridge 10 minutes before you start to get it to room temperature – this will allow the meat to get back part of its flavour while still being cool. If it's still to carve, make sure to slice it.

  Optional: you can always quickly reheat the chicken if that's your preference. However, you don't want the chicken to be too hot as that will make your salad leaves mushy, and there's nothing worse than mushy salad.
• Now get that sourdough loaf and slice it: depending on how much chicken you have left and how hungry are you, you might want to make multiple sandwiches (we're all about those carbs). If you have fresh bread, great. If you don't, pop it into the toaster for a bit: you don't want to toast it properly, just long enough to get the slices nice and crunchy.

  You can use whatever bread you have of course, but sourdough is the best choice (I always say that but it's true).
• While the bread is toasting and the chicken is out of the fridge, let's focus on the salad leaves. Give it a nice wash and make sure to either spin them or dry them with a paper towel. Nothing worse than a damp slice of bread in the name of food hygiene.

  Same thing with the bell pepper – wash it, dry it, slice it. Make sure that all the seeds are out.
• Assemble a sandwich is no rocket science, but a few indications on what to put first can always come in handy: first, spread some mayo on those slices and add a few drops of hot sauce on top of that if you're using it.

  Then move to the salad: put that on one of the slices, it'll make the bed for the chicken that you sliced earlier and that you can now put on top.

  Finally, the peppers, and the other slice of bread on top. Secure it with a toothpick to hold everything in place.

Notes

In the ingredients, I added the hot sauce as optional. But truth be told, everything is optional and interchangeable depending on what you have for this recipe. Not a fan of mayonnaise? Not a problem. Want to try and add some brown sauce to that? Be my guest. The world is your oyster! (Which is not recommended as an extra on this sandwich…)

Keyword Chicken Sandwich, Sandwich

WHILE YOU GET THE CHICKEN TO ROOM TEMPERATURE…

Let’s talk salad. One of the most overlooked sides ever, doomed to be perceived only as the lunch of choice for when you’re on a diet. Sometimes, it’s just that sad leaf of iceberg lettuce inside of a McDonald’s burger.

But salad can be so much more. I’m probably the biggest fan of salad leaves. It’s my go to side, I have different salads for different moods and meals, and each one of them brings something different to the table. And in sandwiches, it makes all the difference. It might not be the tastiest ingredient (although rocket fans as myself might beg to differ), but it does give you a nice crunch and a bit of freshness. Just think of burgers: the crunch that follows your first bite is all thanks to that lovely leaf of iceberg lettuce.

For this specific recipe, I’d recommend mixed salad leaves (possibly with some cabbage and beetroot leaves as well) and/or rocket. I feel that rocket, or tastier salad leaves in general, can compliment a chicken sandwich particularly well.

In defence of sandwiches

You might wondering how bad of a cook you have to be to follow the recipe for a sandwich. It’s ok, we’ve all been there. Sometimes, recipes are not just there to tell us what to do. Sometimes, they just serve as an inspiration. Other times, you might have an epiphany in front of matching two ingredients that you never thought could go so well together.

Sandwiches might have an even worse reputation than salads — very much uncalled for if you ask me. Sure, they’re the go-to-lunch when you’re in the office, and sure, sometimes it feels that they all taste the same, but they’re also a lifesaver. And when you switch from white, sliced, supermarket bread to sourdough… Well, that’s a completely different game.

For all the times that you really couldn’t be bother to cook but you had those two slices of bread left. For all the times that you were deep into an exam preparation and couldn’t afford to spend more than 10 preparing your lunch. And for all the times that you were not that hungry to justify cooking something from scratch.

Sandwiches are always there for us, so here’s to them: long live sandwiches.