This chicken sandwich recipe is one of the easiest breakfast recipes for my family. I love it because it requires minimal effort and I can also do this with my leftover rotisserie chicken. These simple ingredients are my absolute favorite and have proven to be delicious time and time again.
I like this chicken sandwich because it’s creamy, full of flavor, and very easy to make. You also have to keep in mind to have a good quality bread.
A thick but soft bread goes very well with the Mayo. You can have this chicken sandwich cold or have it grilled/toasted.
Bread will be the source for your carb and chicken will be for protein. You can add all kinds of condiments to make it yours, it is highly customizable.
Other toppings you may use in Chicken Sandwich
Italian dressing, eggplant, zucchini, roasted red peppers, Chipotle mayonnaise, Wasabi mayonnaise, and lemon juice.
- 1 chicken breast
- 1 tbs ginger paste
- 1 tbs garlic paste
- 1/2 tbs black pepper
- salt as you like
- 8 slices of bread
- Tomato slices
- Sliced American cheese
Have the chicken breast in a bowl. Add ginger paste, garlic paste, black pepper, and salt. Let it marinate for 10 minutes.
Put the chicken breast in a large pot full of water so it’s completely submerged. Bring the water to a boil and reduce it to a simmer and cover the pot.
Once it is fully boiled, have them on a board and start shredding it. Once it is shredded add mayo and black pepper. Mix it well.
Time to make the sandwich. On a slice of bread, put one slice cheese, lettuce, tomato and spread mayo chicken mixture. Top with the other slice of bread.