We had a bunch of leftover baked chicken this lunch and when I mean bunch it’s more than a whole chicken. My relatives visited my brother who was hospitalized due to appendicitis. They came over to our house to have lunch. So with three of us, my mom, dad and I, we would consume this for a couple of days and I don’t want that. Better to transform this to another dish.
I got hungry this afternoon and decided to make good use of the baked chicken. I searched our fridge and found a left over cream cheese, cheddar cheese, mayo and sun dried tomatoes in sunflower oil and voila, chicken sandwich in an instant.
Okay, my baked chicken came out very juicy and tasty even though its on the spicy side, which I like. The thing is, it’s not intended to be spicy. I bought this paprika powder with another manufacturer because my favorite brand is out of stock. I dry rubbed the chicken and wondered why did my hand had a mild burning sensation, to think I did not add any chili powder. I just shrugged it off thinking it came from the black pepper.
The chicken were cooked perfectly and when I tasted it, it’s a bit spicy. The culprit, the paprika. It’s not supposed to give that kicked but it did. So, the paprika I bought was actually a chili powder even though the label states paprika. The paprika I usually used was manufactured by McCormick. It has this deep dark red color with no hint of spiciness. Oh well, lesson learned. Better check out my stock of spices before hand whenever I’ll go to the grocery.
Going back. I got some chicken breast part as I don’t want to pair it with rice, I prefer the wings. I know its the healthiest part of the chicken but I really can’t learn to love it with rice. I sliced it into pieces and pile it up on a bread and generously topped it up with sliced cream cheese and grated mild cheddar cheese. Pop it in the oven toaster for 10 minutes and devour the chicken sandwich in less than 5 minutes.
Ingredients
Tasty bread
Mayo
Sliced baked or grilled chicken Breast
Cream Cheese
Cheddar Cheese
Sliced Sun Dried Tomatoes in Sunflower Oil
Chopped Parsley
I don’t have any measurement for this recipe as I want my chicken sandwich to be generously prepared.
Procedure
Spread some mayo over the tasty bread. I don’t like to much mayo so I applied a thin layer just to hold off the chicken. Topped it with sliced chicken, cream cheese and cheddar cheese. Garnish with sliced sun dried tomatoes and and parsley. Baked in the oven toaster for 10 minutes at 180 degrees Celsius or until the bread is golden brown. Top with another toasted bread and enjoy.
