When my mom first prepared this sandwich, I was instantly hooked. Using boiled chicken, mayonnaise, and fresh cabbage, she mixes everything together, seasoning it with salt and pepper, then spreading it on the bread. It was that simple but oh so good. In my version, I tweaked it a bit, using different ingredients and introduced a new flavor to the dish.
1 pc. boneless chicken breast
¼ cup mayonnaise
2 tbsp. Dijon mustard
1 large tomato
Lettuce leaves (any kind, I used romaine)
8 slices of white or wheat bread
Salt and pepper
1. In a small pot, boil chicken breast until cooked. This will take about 10 to 15 minutes, timing it after the water boils. After it’s done, remove from water, set aside and let it cool down.
2. After the chicken cools, shred it using your fingers or two forks. Set aside.
3. In a bowl, mix together mayonnaise and Dijon mustard. Then add in shredded chicken and season with salt and freshly cracked pepper. Mix well.
4. In a pan, over medium heat, melt a slice of butter. Swirl pan to cover coat the entire pan surface. Put in bread slices and toast until golden brown. Do this two slices at a time and grease pan with butter constantly.
5. Tear lettuce leaves, big enough to cover the bread surface. Rinse well. Wash tomato well then slice into ¼ inch thick slices.
6. Time to assemble. On one bread slice, lay down lettuce leaf (as many as you want), spread chicken over, then a slice of tomato, and top with the other slice of bread. Done. Enjoy!