Poblano_chicken_sandwich_jf.jpg Leftover Chicken Sandwiches

 

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Sandwiches are an excellent thing to make when you have leftover chicken.  They may be simply some chicken meat slapping between two slices of bread, or they may be magnificent works of art.  The suggested sandwiches you will find here are for when you have leftover baked or roasted chicken.  They don’t work so well for fried chicken chicken or chicken that was prepared in a sauce of some sort.  The following are some of my families favorites:

 

 

Baguette Chicken Sandwich:

 

Spread a piece of Baguette, cut in half, with mayonnaise  and Sweet and Hot Brown Mustard.  Lay slices of leftover chicken on the bottom half and sprinkle with fresh coarse ground black pepper. 

Top with slices of a good Swiss cheese.  Add slices of ripe tomato, thin slices of sweet purple onion and top with crisp lettuce.  Add the top half and just try to get your face around it.

Chicken and Chutney Sandwich:

 

Lightly toast 2 slices of whole grain bread.  Cover one slice with favorite chutney.  Top with thin slices of leftover chicken breast.  Top with several very thin slices of extra sharp Cheddar cheese.  Add a bit fresh coarse ground black pepper top with second slice of bread.

California Chicken Sandwich:

 

Lightly toast whole grain bread or a crusty roll.  Spread with mayonnaise and top with thin slices of ripe avocado.  Top with thin slices of leftover chicken breast and thin slices of sweet purple onion and alfalfa sprouts. Cover with the top.

Chicken Boats:

 

For something very special try this:  Slice a baguette in half and remove some of the soft bread from the bottom half, leaving a boat of crust.  Spread both the hollowed out bottom and the top with mayonnaise  and Sweet and Hot Brown Mustard.  Fill the bottom with diced or chopped leftover chicken, white and dark meat.  Cover 

with thin slices of Mozzarella cheese and put under the broiler just until the cheese melts and begins to bubble.  Remove from the broiler and quickly cover with thin slices of tomato and sweet purple onion.  Cover with shredded crisp lettuce, add the top, cut into three or four chunks and serve while still war

 

Chicken Salad Sandwiches:

 

Pick the meat off the bones of the chicken and chop it up very small and put in a bowl.  You need about 2 cups.  To this add:

 

About half a medium size sweet purple onion, finely chopped

1 green onion, finely copped, including the green part

1 clove of garlic, finely minced

Rosemary Chicken Salad Sandwich

About half of a stalk of celery, finely chopped

About 2 tablespoons of minced fresh parsley, cilantro or dill weed

Enough mayonnaise to make it the texture you want.   Some people like it pretty dry, some people like it wetter.

Add a bit of your favorite mustard, horseradish or both

Salt and fresh coarse ground black pepper to taste

Mix all together well and keep in the refrigerator for making sandwiches.  I like my sandwiches with lots of fresh lettuce, slices of tomato and sweet purple onion. 

This mixture is also excellent to use when you want to make fancy little crustless tea sandwiches, like if you are going to have a traditional English tea, or a child’s tea party.

 

And remember not to throw the bones away.  Use them for making stock or broth.  If you don’t have enough to make it now or if you don’t have the time now, put them in a plastic bag, label them and freeze them.  When you have collected enough bones and scraps or when you have the time, pull them out of the freezer and make your stock or broth.

 

 

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