To follow on from the Ham and Fennel Coleslaw sandwiches, it seemed only necessary to make some chicken sandwiches with a different coleslaw completely…well except for the cabbage which is not only a obligatory ingredient, but it’s the perfect flavor to accompany any type of filling between buns or slices of bread.
Sandwiches are one of those things that I tend to eat less and less of with all the other cuisine I’ve discovered and the fact the world is more multicultural and the many sandwich shops that could be found everywhere when I was a kid are now a little more difficult to find in the sense of what I grew up knowing.
As a child we would frequent a bakery and when I wasn’t indulging in a smoked fish pie or vanilla slice that I could seemingly never get enough of; it would be the sandwiches which had grated cheese and grated carrot on top of boiled eggs or ham or as today’s post…chicken.
Grated carrot and cheese seems like a weird combination, but something about this mixture is so heartwarmingly simple and comforting that when I added the mixture to these sandwiches it was all to easy to well overfill. The coleslaw also adds a beautiful cool to the spiced chicken which has plenty of chili.
Spiced Chicken Coleslaw Sandwiches
Recipe by Roamingtaste
4 chicken breasts
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 teaspoon chilli powder
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 medium cabbage, finely chopped
1 medium carrot, peeled and grated
3/4 cup cheese, grated
1/3 cup mayonnaise
3/4 lemon, juiced
3/4 teaspoon mustard
3/4 tablespoon olive oil
4 Bap or Ciabatta buns
Place the cayenne pepper, chili and curry powders, salt and olive oil in a bowl and stir to combine.
Brush over the chicken breasts and allow to marinate for a minimum of an hour.
Meanwhile, place the finely chopped cabbage, and grated carrot and cheese in a bowl.
In a separate bowl place the mayonnaise, lemon juice, mustard and olive oil in a bowl and mix to combine.
Add to the grated vegetables and stir through to combine well. Cover and refrigerate.
On low heat, place a tablespoon of oil into a frying pan and add the chicken to the pan and cover with a lid and cook for 10 minutes, turning intermittently until cooked.
Remove the breasts and continue cooking the juices and oil mixture to reduce to half (it should be covering the entire base of the pan) and remove from the heat.
Pull the breasts apart with two forks and return to the pan to coat in the gravy.
Halve your buns and lay pieces of chicken down, topping with heaps of coleslaw.
Serve wrapped in a napkin.