Simple Chicken Salad Sandwiches #SandwichRecipesWorldwide

Simple Chicken Salad Sandwiches #SandwichRecipesWorldwide

For simple chicken salad, it's advisable to make according to your choice and budget, or availability of the ingredients. You can grilled the chicken breast if you want to and add fruits.

Ingredients:

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread (according to your choice)
1 package mesclun salad mix

Procedures:

(1) Preheat the oven to 350 degrees F.

(2) Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper.

(3) Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

(4) When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.

(5) To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

(6) Yield 4 - 5

Chicken Breast Panini #SandwichRecipesWorldwide

Ingredients:

For the chicken
2 boneless skinless chicken breasts, halved horizontally to make 4 cutlets
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup plain breadcrumbs
2 tablespoons extra virgin olive oil

For the sandwich
1/4 cup honey
1/4 cup Dijon mustard
1/2 stick butter, at room temperature
8 slices rustic white bread, sliced from a dense bakery loaf
4 ounces sliced ham
4 ounces Swiss cheese, sliced

Procedures:

For the chicken:
1. Season the chicken with salt and pepper on both sides. Set up a dredging station with the flour, beaten egg, and bread crumbs each in its own separate shallow bowl.

2. In a large skillet, heat the olive oil over medium-high heat. Dredge each piece of chicken in the flour, then the egg, then the bread crumbs, and place it carefully in the skillet.

3. Cook the chicken for 3 to 4 minutes on each side. Transfer the chicken to a wire rack or a paper towel–lined plate to drain.

For the panini:
1. Heat the panini press to medium-high heat.

2. Whisk together the honey and Dijon mustard in a small bowl.

3. For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices and spread 1 tablespoon honey mustard on the other side of each slice. Top one slice with a breaded chicken breast, followed by ham and cheese slices.

4. Close the sandwich with the other slice of bread, buttered side up.

5. Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

6. Servings:4 sandwiches