Chicken Tenders Sandwich
Here I'll show you how to make one of my all-time favourite sandwiches!
Servings: 1 sandwich
Equipment
- Cheese Grater
- Large Non-Stick Pan & Turner Spatula
- Bread Knife
- Sharp Knife & Chopping Board
- Medium Sized Bowl
Ingredients
- 60g / 2oz freshly grated Cheddar Cheese (see notes)
- 1x 7" soft white Sub Roll
- 2-3 Chicken Tenders, cooked as necessary (see notes)
- Iceberg Lettuce, very thinly sliced
- Cucumber, very thinly sliced
- Spring Onion, very thinly sliced
- Gherkin/Pickle, very thinly sliced
- Tomato, sliced & patted dry to remove moisture (3 slices per sandwich)
- Ranch, to preference
- Hot Sauce, to preference (I like Cholula)
- Salt & Pepper, as needed
Instructions
- Toss your preferred amount of lettuce, cucumber, spring onion and pickle in a medium-sized bowl then place to one side. Slice the chicken tenders into small pieces and place to one side (you can keep them whole if they fit neatly inside the roll).
- Slice the roll through the centre, making sure it still stays attached.
- Sprinkle the Cheddar in a large non-stick pan roughly in the shape of the open roll. Place the roll on top cut-side-down and turn the heat to medium. The cheese will begin to melt and leak out oil. As it begins to turn golden and stop bubbling, it'll crisp up, release from the pan and attach to the bread. This usually takes around 6-7 minutes. You can check by gently twisting the bread to see if it has attached. Have faith - the cheese will attach as it crisps!
- Add the salad to one side of the roll. Top with tomatoes alongside a pinch of salt and pepper, followed by the tenders and your preferred amount of ranch and hot sauce.
- Tuck in and enjoy!
Video
Notes
a) Pan - Essential the pan is non-stick! The cheese will crisp and attach, just be patient. If the cheese looks/smells like it's burning just lower the heat slightly.
b) Bread - Most bread will work for this, such as a round roll (just slice it in half and place them both cut-side-down). I like the soft sub rolls so you get the crisp inside with the soft outside.
c) Cheese - I use Mature Cheddar cheese and haven't tried with other types of cheese, so can only guarantee that Cheddar will work. The cheese will crisp as it cools. I tend to stack it near enough right away though as it's easier to fold.
d) Tenders - When shooting this recipe I used some leftover Dorito Chicken Tenders. My Crispy Baked Chicken Tenders also work great, as do my Cornflake Chicken Tenders. You could also use my Spicy Fried Chicken Tenders! You can of course use store-bought tenders or even chicken nuggets. You also don't have to slice them, I just find they fit more easily.
e) Quantities - For the salad I tend to do equal parts cucumber, pickle and spring onion, then a little bit more lettuce to bring it together. Just work to preference though. You can of course stack them all separately, I just like it all thinly sliced and tossed together.
f) Calories - Just a rough estimate and only the tenders, bread and cheese.
Nutrition
Calories: 676kcal | Carbohydrates: 50.22g | Protein: 53.77g | Fat: 27.67g | Saturated Fat: 13.324g | Polyunsaturated Fat: 3.467g | Monounsaturated Fat: 6.901g | Trans Fat: 0.734g | Cholesterol: 159mg | Sodium: 989mg | Potassium: 529mg | Fiber: 2.7g | Sugar: 5.84g | Vitamin A: 665IU | Calcium: 564mg | Iron: 5.25mg