Thank god it's almost Friday. It's been a super busy week and these sandwiches have saved lunches this week.
I started playing with this recipe sometime when quarantine started in April and finally I think I got there. If you stroll around streets of Delhi, you will find hawkers selling those creamy vegetables/chicken sandwiches. With truck load of mayo and butter in them, slightly sweetish and really delicious.I love them!
This sandwich is a huge hit in our home.My recipe doesn't have mayo or butter, it's elevated by pudina(mint) chutney and lots of fresh herbs and lemon but I think of those sandwiches when I make it. Needs a bit of preparation- cooking chicken, making chutney etc. And lunch gets so easy to put together from there.
Some blanched petite peas go in, on somedays it’s shredded carrots or spinach. So amazing between soft white sandwhich bread (kids love that way) I like it between rye or sourdough too. Best eaten room temperature like the ones you find on streets.
Chutney Chicken Sandwich
Ingredients
To cook the chicken
- 1 chicken breast boneless. skinless, about 8 oz in weight
- 3-4 black peppercorns
- ½ teaspoon salt
- 1-2 drops lemon juice
For Cheese Chutney filling
- 4 ox cream cheese softened
- 4 tablespoon greek yogurt plain
- 2 garlic cloves minced
- ¼ cup scallion chopped
- 2-3 tablespoon green chutney recipe
- 3 tablespoon fresh chopped herbs cilantro & fresh mint (use dill, chives, scallions whatever you have at hand)
- ½ teaspoon sugar
- 1 teaspoon sriracha optional
- 1 tablespoon lemon juice
- ¼ teaspoon salt
To Make Sandwich
- 8 slices sandwich bread
- Any vegetables you want like shredded carrots or spinach leaves etc optional
Instructions
Cook The Chicken
- Set a pot of water (about 2 cups) to boil on stove. Add ½ salt, lemon juice and peppercorns. When the water is boiling, slowly place the chicken breast in there.
- Reduce to a low medium simmer, cover the pot and let boil for 8-10 mins. Switch off the stove. Adjust time depending on the thickness and quality of chicken breast.
- Using tongs, pick the chicken breast out, you can use water as stock for soup etc. Dry the chicken and using two forks, on a cutting board, thinly shred the chicken.
Make Cheese Chutney Filling
- While the chicken is boiling, you can make the green chutney and the sandwich filling.
- In a large bowl, add the ingredients listed under "cheese chutney filling".
- Using a spoon, mix very well. Taste and adjust whatever you feel like- sour, salt, sweet etc. Add the shredded chicken and combine everything. The mixture should be spreadable. Use yogurt to adjust the consistency. Taste salt and adjust to taste.
- Stuff the chicken filling between 2 slices of bread. Cut into triangles if desired.
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