Recipe: Southwest chicken sandwich

Method 

For the sandwich:

•  Cook the chicken breasts in black pepper, salt, garlic, vinegar and olive oil until it is cooked completely.

•  Once the meat is done, snip it into small pieces and mix it with garlic mayonnaise, salt and mashed boiled eggs to make a paste.

•  Spread the chicken paste, capsicum, coriander and carrots onto two slices of bread and press them together. You can cut the sandwich into triangles or any other shape you want.

For the sauce:

•  Combine all the ingredients together and mix thoroughly.


•  Allow the sauce to chill in the refrigerator for at least one hour before serving it with the sandwiches.

Top tips for sandwich lovers

Use the right bread: No matter what type of sandwich you are making, selecting the appropriate bread is crucial. For example, pairing a moist sandwich filling with soft, fluffy white bread will give you a sponge, not a sandwich. Such filling is best suited for dry bread which is dense in texture to help lock the moisture in. A strong, thick crust helps too as it holds the inner ingredients together and adds taste to the overall sandwich. 

Control the sogginess: Most people don’t know it but spreading cheese paste, butter or mayonnaise all the way to the edges of the bread helps create a seal against wet sandwich fillings. Also, it is advisable to keep high-moisture ingredients like pickles, cucumbers or tomatoes separate from the sandwich until the time of eating as these release juice and water which dampen the bread. Alternatively, you can toast the slice before applying the pastes as well. 

Recycle leftovers: Did you know that leftovers from last night’s dinner make for excellent sandwich fillings? Any kind of meat, lentils or vegetable mixes you made the day before are good to go so long as they are still fresh and edible.

Switch up the toppings: Everyone loves lettuce and tomatoes for the freshness and crunch they add to a sandwich but they are, unfortunately, almost entirely water and prone to wilting. And what’s more, the moisture they release makes the bread even more vulnerable to sogginess. How about replacing them with some other vegetables that will offer the same benefits? For instance, roasted peppers are a great alternative for tomatoes as they add spice to the sandwich without moisture. Spinach, cabbage or even cucumbers can be used to replace lettuce and they taste so good, you won’t even feel the difference! 

Give the final touch: Seasoning isn’t just for the stove-top! It can make as much of a difference to a simple sandwich as to any other food item. Good old salt and pepper can liven up the blandest of meals. You can also try adding fresh herbs like basil leaves or coriander for additional flavour.

Published in The Express Tribune, Ms T, April 26^th, 2015.