Put the flour, buttermilk and puffed rice into three shallow bowls.Shred the grilled chicken and add it to the sandwich.Add some chopped chives, or dill leaves instead of cilantro.You can use grilled tofu or paneer for a vegetarian version of this sandwich.You can add some celery, chopped onions, or red bell pepper to the sandwich filling.Do not store the leftover chicken sandwich in the refrigerator.Store it in an airtight container in the freezer. Mayonnaise will become runny once you thaw it. Chicken Mayo sandwich filling is not a freezer-friendly dish so avoid storing it.Consume this sandwich within 2 hours of preparing it.You can serve it on bread (white bread, brown bread, or multi-grain bread) or bun.Place the butter side of the sandwich facing the pan.Heat a griddle or a grill pan over low heat.Apply butter on the outer surface of the sandwich. You can serve it as a cold chicken sandwich. To another slice of bread, apply the green chutney (optional).Spread the chicken mayo filling over it.Taste and add salt or pepper if required. Combine shredded chicken, mayonnaise, garlic, pepper powder, salt, red chili flakes, and cilantro in a mixing bowl.With the help of a fork shred the chicken.Cook it for 15 minutes or until the chicken is cooked. Add a bay leaf, black peppercorns, salt, and stir. Shred the Chicken – Boil water in a pan over medium-high heat.How to make Chicken Mayo Sandwich Preparation: ![]() If you like this recipe, you may also like these other amazing sandwich recipes:
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