Best ever chicken sandwiches
Chicken sandwiches sound like a pretty standard thing, until now. Just wait until you try my mum’s scrumptious chicken sandwich creation. Mum created this one herself. Some people take some convincing to get past the idea of a green sandwich but no one has ever had any bad words to say about them! They make great party food and are pretty easy to prepare.
Chicken and shallots
Preheat the oven to 180 degrees fan-forced and make 8 large rectangles of alfoil. Stack two together, spray with olive oil, place one chicken breast on each stack and top with salt, pepper and chopped shallots.
Chicken boats
Wrap up the chicken breasts to make little chicken boats and bake in the oven for approximately 30 minutes.
Cooked chicken boats
Be careful when you unwrap the cooked chicken. The steam is super hot!
Cool the chicken
Remove the chicken from their boats and leave to cool until you can handle them without burning yourself.
Whiz it up
Break up the chicken breast into a food processor (I used my vita-mix blender) and add approximately half a cup of mayo, salt, pepper and the green ends of the shallots. Process until it forms a chunky paste. The chicken paste freezes well or you can go straight on to building your green chicken sandwich stack.
Layer one
Lay one green wrap (garlic and herbs – I get these at Woolworths and that’s the only place I’ve found them) on a chopping board and top with chicken mixture.
Spread it
Spread the chicken mixture to cover the whole wrap. I found it easier to do it with my fingers then smooth it out with the back of a spoon. Repeat, adding more layers until you’re out of chicken.
Cover it up
Cover your stack with something flat and a bit weighted and refrigerate for at least 30 minutes.
Cut it up
With a sharp knife, cut the sandwich circle into 24 wedges.
Plate it
Plate it up and you’re good to go. They last in the fridge very well for a couple of days too but are best eaten fresh.
The world’s best chicken sandwiches
makes 24 wedges
- 4 chicken breasts
- shallots
- 1/2 cup mayo
- one packet of garlic and herb wraps
- salt and pepper
Cook chicken breast in individual alfoil boats with shallots, salt and pepper at 180 degrees for about 30 mins.
Remove to a plate to cool.
Tear up chicken and blend in a food processor with mayo, extra shallots, salt and pepper.
Lay out one wrap and cover with chicken mix. Repeat until there’s no more chicken. Cover the stack with something heavy and flat and refrigerate for at least 3o mins.
Cut into 24 wedges.
Enjoy!
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