This is not a new recipe. The best ever chicken sandwiches recipe is actually quite a classic recipe in my family but I posted it back in the early days when my photos were rubbish and you would have probably taken one look at them and been turned off immediately.
Chicken sandwiches sound like a pretty standard thing. Until now. Just wait until you try my mum’s scrumptious chicken sandwich masterpiece. 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.
The filling is almost like a chunky chicken paste made with cooked chicken breast and some mayo but don’t worry all you mayo-haters. Dad won’t touch mayo with a ten foot pole but even he loves these sandwiches (probably doesn’t know there’s mayo in them so don’t tell!). See what I mean about the awful photos?
Now if the green stack style really is too different for you then feel free to make these on whatever sort of ‘bread’ you like. We have filled baguettes, rolled it in lavosh and made regular bread sandwiches.
Another great thing about these sandwiches is that you can make the filling and then freeze it so you can whip up the best ever chicken sandwiches at a moment’s notice. I’m pretty sure mum always has some stashed away in her freezer.
I seriously insist you make this recipe. Trust me if you like chicken sandwiches this is the only recipe you will ever need. Enjoy!
What about you? What’s the most used recipe in your family?
- 4 chicken breasts
- shallots
- ½ 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 180C (360F) 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.
