Chicken Slice Sandwich

Chicken Sandwich compressed

I am out  of town accompanying my husband on his office trip. We will be returning home today so we decided to check out and I am waiting for him to pick me up at the Destiny USA / Carousel Mall in Syracuse, NY. Already done with the window shopping and now lunching at the Panera Bread with a Napa Almond Chicken Sandwich and plenty of time to kill. No I am not shopping anything for myself, however hard that might be to believe, I am not. We both had been buying stuff a little extravagantly last couple of days telling each other its our Puja shopping but seriously who are we kidding!!!

Anyways my Panera Sandwich reminds me of  the post that has been lying in my drafts waiting to be edited and submitted, so I decide to do this right away. No stories today.. no pouring out emotions. Just a quick post on an equally quick recipe. Actually no recipe at all its mainly assembling that needs to  be done. On those days when you wanna grab something for a light lunch or dinner without any elaborate preparations/cooking/cleaning – a sandwich can always come to your rescue.


I made this last week and used whatever was available in my fridge. There can be number of alterations / additions to this, so do it your way and make it your signature dish.

The first picture has been edited by my loving husband… he wanted to give it a feel of a restaurant style menu. I loved it and decided to use it as my landing pic for this post.

Ingredients: As required for one sandwich

  • Bread – 2 slices; I used white bread, but you can use any variety of your preference.
  • Tomato slices – 2 small slices or one big slice
  • Lettuce – 1 leaf, washed, dried and folded.
  • Onions – 2 rounds or slices
  • Chicken Slice – 3-4. I used the this variety from Target – Hormel Natural Choice Sliced Rotisserie Style Deli Chicken Breast. It is cooked and needs minimum preparation. Use any type of chicken / meat you want.
  • Any sauce/dressing of your choice – as required. I use either a dash of hot sauce, honey mustard or lemon dill
  • Butter or spread for the toast – I like using the Irish butter that is available in BJs.
  • Oil / butter.
  • Any seasoning of your choice – Salt and Pepper (for sure), sometimes I also add a little of the Cajun spice.


  • Heat a pan on high heat with very little oil/butter. I use the spray oil can for this purpose.
  • Add the onion rings/slices and the chicken slices.
  • Sprinkle some seasoning and saute on both the sides for a minute or two. This adds flavor to the chicken.
  • Meanwhile toast the bread and coat it lightly on one side with butter / spread.
  • Assembly: Place the tomato slices on the butter side of one of the bread slice. Top it with the lettuce leaf. Then add the sauteed chicken slices along with the sauteed onions. Add sauce of your choice. Top it with the remaining slice of bread, buttered side down.
  • Press the sandwich a bit and slice it in halves. Secure it with a toothpick (optional).

Serve it as a lunch, brunch or even dinner. This time I added some grapes and a mango smoothie to make it a complete lunch meal.

DSC_0330 - Compressed


Tea Sandwiches

Happy Teacher’s day ! To all those wonderful teachers who made school a memorable journey, who saw us through from confused high school pass outs to college grads/post grads etc. and mostly to moms and dads who from our birth teach us everything that we are capable of doing today!

I keep thinking what special can I have on Pam’s cookbook to mark this day. What does school remind me of? Simple fun-filled carefree days… and that reminds me of bread sandwiches… something that was a constant in my school life. Yes, me and my brother for years (at least till high school) have carried bread for ‘tiffin’, all different kinds of bread sandwiches. Bread butter with sugar granules, bread butter with salt and pepper, aloo sandwich, cucumber sandwich and many more. I guess mom must have been really happy with us for we never complained, but as I look back I wonder if secretly we were not a little bored of it!

Tomato (Finger) Sandwich
Even now, I am just not capable of having a heavy breakfast early in the morning. Most of the times we are munching on bread with tea.So this post is about the most common breakfast or snack – Tea Sandwiches. I made Green Chutney sandwich, Cucumber Sandwich and Tomato Sandwich. Am sure there can be more additions / variations to this, but for today this is it.
For Chicken Sandwich – click here
I made 6 sandwiches – 2 of each kinds – Green chutney, Tomato and Cucumber
  • Bread (white or brown) – 2 slices for each kind, makes 2 sandwiches.
  • Salt – optional
  • Black Pepper – optional
For Green Chutney Sandwich: 
  • Coriander Chutney – 3 tbsp
  • Butter spread or cream cheese or mayonnaise – I used butter spread
  • Cucumber, very thinly sliced – 5-6 slices
Green Chutney Sandwich
For Cucumber Sandwich:
  • Butter spread or cream cheese or mayonnaise – I used butter spread
  • Cucumber, very thinly sliced – 5-6 slices
Cucumber Sandwich
For Tomato Sandwich:
  • Butter spread or cream cheese or mayonnaise – I used butter spread
  • Tomato – very thinly sliced – 5-6 slices
Tomato (Finger) Sandwich
  • Place the bread slices on the work surface. No need to toast them.
  • Spread butter, cream cheese or mayonnaise on both the slices. For Green chutney sandwich either spread a second layer of coriander chutney on the buttered slices or mix the butter along with the green chutney in a separate bowl and then spread the mixture onto both the slices.
  • Place the cucumber or tomato slices (do not overcrowd them) on one slice of bread.
  • Sprinkle salt and pepper if required.
  • Place the other slice on top of it, so that the buttered surface goes inside.
  • Press it gently and using a sharp knife trim off the crusty edges on the four sides.
  • Cut diagonally once for large triangle sandwiches or twice for smaller triangles. These smaller triangles work best with the kids. Alternately cut lengthwise once to get rectangular, also called finger sandwiches or twice to get smaller square-ish ones.
  • Serve them with tea or coffee


  • Using cold bread or refrigerating the bread before use makes it easier to trim off the edges smoothly.
  • If making the sandwiches little ahead of time cover them with a damp kitchen towel. This keep the sandwiches fresh and moist.
  • When serving different kinds of tea sandwiches it is better to have more than one shape, that helps in easily distinguishing one from the other.  I usually make triangle cucumber sandwiches and finger sandwiches with tomatoes. Can also use different shaped cookie cutters for other shapes, specially for kids-parties.
Green Chutney Sandwich