Chicken Breast Sandwich
Ingredients
- 2 bone-in, skin-on chicken breasts, double breasts
- 1 carrot
- 3 onions
- 1 garlic clove
- 2 leaves bay
- 6 black peppercorns
- 20 slices sandwich bread
- 4 scallions
- 200 g Alpine cheese, Bergkäse
- 1 bunch parsley
- 0.5 chili pepper
- salt, pepper
optional
- a few olives, capers, bell pepper, as you like
Nutrition per sandwiche, approx.: 246 kcal18 g protein24 g carbs8 g fat3 g fiber
Estimates, calculated from the ingredients.
Instructions
- Pat dry 2 bone-in, skin-on chicken breasts (double) and put them in a large pot.
- Cover with cold water.
- Cut 1 carrot into large pieces and add it to the water. Also add 1 onion (halved, with skin), 1 garlic clove, 2 leaves bay and 6 black peppercorns.
- Briefly bring the water with the chicken breasts to a boil and then let it simmer gently over low heat for 20 min.
- After cooking, let the chicken breasts cool in the broth.
- Once cooled, remove the chicken from the skin and bone and pull it into fine shreds with your fingers. This takes a while – but it’s worth it! (Save the rest, see Tips & Tricks)
- Cut the 4 scallions into thin rings and the 2 onions into small cubes. Put both in a bowl.
- Clean 1 bunch parsley, chop finely and add it to the bowl as well.
- Add the shredded chicken to the onions and parsley.
- Finely chop the 0.5 chili pepper and add it to the chicken a little at a time, depending on its heat.
- Coarsely grate 200 g Alpine cheese over it, season generously with salt and pepper and mix carefully. Fold in finely chopped olives, capers, diced bell pepper etc. to taste.
- Place 10 slices of bread on a board and spread approx. 2 – 3 tbsp of the chicken mixture on each slice.
- Place the remaining 10 slices of bread on top and press down lightly.
- Toast until golden brown in a panini press or in a pan (see Tips & Tricks).
- Cut in half diagonally and serve as you like with a fresh salad, e.g. tomato salad, or ketchup etc.
Tips
- Cooking the chicken in liquid keeps it very juicy so it doesn’t dry out. But after it first comes to a boil, you should never keep boiling it, only let it simmer gently.
- Put the skin, bones and leftover meat back into the cooking liquid. Add 1 tsp salt and let it simmer for another approx. 15 min. This makes a delicious chicken broth for soups etc. very easily.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Chicken Breast Sandwiches
Can I use boneless chicken breast instead of bone-in?
Yes, boneless breast works too. The bone and skin add more flavor and make a richer broth, though. After the first boil, just let the meat simmer gently so it stays juicy.
Which cheese can I use instead of Bergkäse?
Any flavorful cheese that melts well works, such as Gruyère, Emmental or cheddar. Olives, capers or bell pepper in the filling add some variety.
How long does the chicken breast lunchbox sandwich keep?
Wrap the sandwiches well in foil or wax paper and keep them in the fridge. They’re best eaten the same day or the next. Add an ice pack to the lunchbox to keep the chicken nice and cold. The cooked chicken breast on its own keeps for 2–3 days in the fridge.
Can I freeze chicken breast sandwiches?
Assembled sandwiches don’t freeze well, because the lettuce and sauce turn mushy. You can freeze the cooked chicken breast in slices, though. Well wrapped, it keeps for about 3 months. Thaw it overnight in the fridge and assemble your sandwich fresh.
