चिकन सब सॅन्डविच | Chicken Sub Sandwich | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A loaded chicken sub sandwich made with crispy chicken, avocado, tomatoes, jalapenos and gherkins to make it extra flavourful and yummy!

CHICKEN SUB SANDWICH

Ingredients

4 boneless chicken breasts
2 foot-long loaves
Salt to taste
Crushed black peppercorns
4 tbsps olive oil
2 eggs
¼ cup refined flour (maida)
Bread crumbs for coating
Oil for shallow frying
Butter for applying
Mixed lettuce leaves as required
Mayonnaise for drizzling
Mustard sauce for drizzling
2 medium tomatoes, thinly sliced
1 large avocado, halved and sliced
4-5 pickled gherkins, vertically sliced
Pickled jalapenos slices as required
Chips or wafers of your choice to serve

Method

1. Lightly pound each chicken breast with a help of a hammer. Sprinkle salt and crushed black peppercorns. Drizzle olive oil and rub the mixture well on all the sides of the chicken breasts. Transfer them in a shallow bowl, break in the eggs and mix. Sprinkle the refined flour and rub well.
2. Spread the bread crumbs on a large plate, coat each chicken breast well on both sides with the bread crumbs.
3. Heat oil in a non-stick shallow pan. Slide in 2 chicken breasts at a time and shallow fry on each side till golden brown and crisp. Drain on an absorbent paper.
4. Place a foot long loaf on a worktop and horizontally slit it in half.
5. Apply butter on the bottom half of the loaf. Arrange a few mixed lettuce leaves. Sprinkle crushed black peppercorns, salt and place two chicken breasts one next to other on the sandwich.
6. Drizzle mayonnaise and mustard sauce. Arrange some tomato slices, sprinkle salt and crushed black peppercorns over it.
7. Place ½ of the avocado slices. Drizzle mayonnaise and the mustard sauce. Place some gherkins and randomly arrange some of the pickled jalapenos.
8. Apply some butter on the top half of the loaf and place it over the sandwich with the butter side facing down. Cut the sandwich in half.
9. Serve with chips or wafers of your choice.

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