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INGREDIENTS:
Boneless Chicken – 100 gms (Chicken with bones can be used. If so, take about 150 gms)
Crushed Garlic Clove – 1
Finely shredded cabbage – a small piece
Grated Carrot – a small piece
Mayonnaise – 2 tbsp
Italian Seasoning – as per taste (Optional)
Pepper – as per taste
Salt – As per taste
Sandwich Bread – 4 slices
Butter/Ghee for toasting (for a toasted sandwich)
PROCESS:
1. Cut the boneless chicken into medium size pieces. Add the chicken along with the crushed garlic, salt and pepper and some water into a pan. Cover and let it cook for 10 min on medium heat.
2. Once the chicken pieces are cooked, take it off heat and let it cool a little.
Remove the chicken pieces from the chicken stock and shred it with a fork into small pieces.
3. In a pan, add the chicken stock along with the shredded chicken and let it cook for a while, till all the excess moisture has evaporated.
4. Turn off the heat and add the shredded cabbage and grated carrot to the chicken along with the Italian seasoning, if using.
5. Let the mixture cool down a little.
6. Once cooled, add the mayonnaise and mix thoroughly. Adjust the salt and pepper, as per taste.
7. Take 4 slices of sandwich bread and spread the chicken filling evenly onto 2 slices. Close the sandwich with the remaining 2 slices and give it a gentle press with your palm.
8. For a toasted sandwich, heat a pan and add a little butter onto it. Place the sandwiches and toast both sides to a golden-brown colour.
9. These sandwiches can also be eaten as cold sandwiches without toasting.
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