Chicken and Pineapple Sandwiches

About Chicken and Pineapple Sandwiches

Ingredients

• Jumbo bread slices 4
• Boneless chicken, boiled and shredded 2 cups
• Fresh pineapple, finely chopped ½ cup
• Mayonnaise ½ cup
• Salt to taste
• Black pepper powder ¼ tsp
• Soft butter 2 tbsps
• Lettuce 8 leaves

How to Make Chicken and Pineapple Sandwiches (Stepwise Photos)

Method

1. ake pineapple and chicken in a bowl and mix well. Add mayonnaise, salt, black pepper powder and mix well.
2. Apply butter on all the bread slices.
3. Place a lettuce leaf on buttered side of 2 bread slices and top it with a generous portion of the chicken mixture. Cover each with another slice of bread, buttered side facing down.
4. Trim the side crusts of the bread slices if you desire and cut into triangles.
5. Arrange them on a serving platter and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps