I met Sofia in high school, amidst all that uncomfortable, teen spirit stuff. I remember her as fiery, honest, confident and a nurturer. In our group of 4-5, Sofia was perhaps the most up-front and boisterous personality. She of course had the added benefit of having been raised amongst brothers and thus knew all about being rough and tumble. She was(is) smart and very sporty. She was also one of my closest friends at 14. When we weren’t crushing over our very intellectual computers teacher, we were reading letters from boys soaked in musk. Between negotiating permission from our parents to attend the latest Strings concert and a badly sung patriotic rap at the school assembly, it was an age when we bonded over the school canteen’s spicy Bun Kebabs (a distant friend of modern day burgers but much MUCH tastier).
Mmm nostalgia is a wonderful thing.
Sofia moved to the US with her family in the early 90s, it was devastating losing a friend, especially when the only mode of communication was snail mail. We wrote back a forth for a bit but over time as life got busier, the letters dwindled too.Facebook has been such a blessing when it comes to reviving old friendships.
I reckon it is a big deal when your childhood friend still remembers the chicken sandwiches they had at your home back in the early 90′s. Heck! I am getting old! But jokes apart, those chicken sandwiches mum made (and still makes) were finger licking good indeed. And about 2 months ago, when it was still early days for Mumchic, Sofia asked me to share the recipe. I have to say, I did make the sandwiches sometime last month and took pictures too but just never got around to writing about them. I wanted the post to be as special as my beautiful friend Sofia herself with a little excerpt of our friendship.
Well here it is Sof, the much awaited recipe ! Everyone out there, if you are looking for a recipe that is a bit above the usual cut, do give these a go. They also freeze well for upto 3 weeks if made without any salads.
Sandwiches For Sofia
You will need:
- 1 loaf white bread lightly thawed (I was out of white this time)
- Lettuce leaves
For the chicken:
- 250 grams of chicken drumsticks/thigh fillets
- 6-8 black pepper corns
- 1 small onion finely sliced
- 2 cloves garlic
- Salt to taste
For the sandwich paste:
- 3/4-1 cup of tangy mayonnaise
- 1 tbsp mild american mustard
- 1 tbsp tomato sauce
- Freshly cracked pepper (per taste)
- Tobasco sauce (optional)
- Wash the chicken and add to pot with the sliced onions, black pepper, garlic and salt and steam on very slow heat so the garlic and the onions can get a caramelised. Add a dash of water if the mixture begins to stick to the pot.
- Once the chicken is cooked, remove the black peppercorns. Shred the chicken into medium shreds, going too fine makes the chicken taste a bit powdery. Add in the caramelised onions and garlic as this adds flavour.
- Now add the mayonnaise, mustard and tomato sauce.
- Crack in black pepper as per taste and a dash of tobasco if you like a bit of bite.
- Mix well the chicken and the sauces until just combined. The mixture should have a spreadable consistency and a nice sheen indicating it is not dry. If it seems a bit dry, feel free to add a bit more mayonnaise.
- Trim the sides of the bread ( I find using lightly thawed bread for these sandwiches is much easier in terms of preparation – allow time for the sandwiches to come to room temperature) and spread the sandwich mixture – taking care not to press it down too hard into the bread.
- Cut into triangles or 1 inch rectangles and serve on a bed of green lettuce and shredded carrots with a sweet chilli dipping sauce.
If serving on the day, you could also add in some shredded iceberg or mixed lettuce for a bit of colour(pictured).
Enjoy these delicious delights that go perfectly with a tea party or even the lunchbox.
Do you have a favourite chicken sandwich recipe that you like to quickly whip up?