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Chicken Breast Sandwich

Vorbereitung 30 minutes
Garzeit 35 minutes
Gesamt 2 hours 5 minutes
Portionen 10 sandwiches
Sandwich mit Hähnchenbrust

Zutaten

  • 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
US - US

Nutrition per sandwiche, approx.: 246 kcal18 g protein24 g carbs8 g fat3 g fiber
Estimates, calculated from the ingredients.

Zubereitung

  • 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.

Tipps

  • 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.
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