Coriander & ginger chicken sandwiches
Like Joey Tribbiani, I am a huge fan of the humble sandwich and admit to often taking a perfectly good meal and placing it between two slices of bread. I don’t know if it’s the taste or because it’s like eating a little package, or because there is no cutlery, no plates and therefore no dishes! Take some underwhelming foods, put them between slices of soft bread and you have yourself a party: salt & vinegar chips and marmite (for those of you confused in the Northern Hemisphere, think reduced beef gravy), semi-cold and a bit soggy French fries and tomato sauce, yesterdays roast turkey/chicken and stuffing (actually yesterday’s anything).
I am finding any excuse to make these chicken sandwiches. If you are having a party – let me know and I will bring them along.
makes approx 18 fingers (or 24 quarters)
- 4 chicken breasts
- 500mL chicken stock
- 1 knob ginger (3-4cm long)
- 2 cloves garlic
- ¼ cup Best Foods Mayonnaise (I used the lite version)
- 1 – 2 tbsp pickled ginger, chopped
- ½ c coriander leaves and stalks, chopped
- Salt and pepper to season
- 1 loaf wholegrain bread
- Roughly chop the ginger into ½ cm slices and quarter the garlic cloves.
- Add the garlic, ginger and chicken stock to a saucepan and bring to the boil.
- Add the chicken and reduce the heat to a simmer. Cook for 10 minutes then turn the heat off, leaving the chicken in the stock.
- Once the chicken is cool (I transfer it into a plastic container with some of the stock and refrigerate it until completely cool), chop the chicken into small cubes and place in a mixing bowl.
- Add the mayonnaise, chopped ginger, coriander and seasoning and mix well.
- Spread the chicken mixture onto bread, cut crusts off and then into fingers or triangles with a sharp serrated knife (being careful not to squash the bread as you cut).
- How thick you spread the chicken filling will determine how many sandwiches you make – I made 6 full sandwiches (18 fingers or 24 quarter triangles).