If you are taking orders for the office sandwich run – and someone says: âHey, just get me anythingâ. What do you get?
You get chicken of course. You know where you stand with a chicken sandwich. Itâs a classic – everybody likes chicken! (Usual caveats apply.)
There are things going on here that are important to note for a sandwich-maker: one is the combination of chicken, mayonnaise and salt; the other is tomatoes and lettuce. The chicken and salt gives a savoury texture, while the mayo ‘lubricates’ the chicken and the rest of the ingredients. The tomato provides a cool freshness and a further foil against dryness and gives the lettuce some crunch.
Moist chicken breast is best. Roast chicken leftovers will provide an ideal source. The bread is a personal choice. The filling will work in a bun, bap, ciabatta, white or brown soft sandwich loaf. My preference is sourdough â but the stiffness of the bread can be a problem, give it a gentle squeeze to help merge the contents.
Lightly toast the bread. The golden crispness adds a degree of sophistication to the proceedings â rather as if you ordered a club sandwich on the hotel terrace.
