Grilled Chicken One Footer Sandwich

About Grilled Chicken One Footer Sandwich

Ingredients

• Boneless chicken breasts 4
• Footlong breads 2
• Oil 4 tbsps + to drizzle
• Garlic powder 2 tbsps
• Paprika powder 1 tsp
• Black pepper powder 1 tsp
• Salt to taste
• Jalapeno peppers, chopped 2
• Pickled gherkins, chopped 2
• Honey 2 tbsps
• Mustard paste 1 tsp
• Mayonnaise 6 tbsps
• Medium onions, sliced 2
• Iceberg lettuce 2 leaves
• Tomato 4 slices

How to Make Grilled Chicken One Footer Sandwich (Stepwise Photos)

Method

1. Taken chicken in a mixing bowl, add garlic powder, paprika powder, ½ tsp black pepper powder, salt and 2 tbsp oil and mix well. Set aside to marinate for 15 minutes.
2. Heat 1 tbsp oil in a non-stick pan, add the marinated chicken breasts and cook, turning sides, till both sides are evenly done. Drain on a plate and cool. Cut into thin slices
3. To prepare the spread, take half the jalapenos, gherkins, honey, mustard paste and mayonnaise in a bowl and mix well.
4. Heat remaining oil in another non-stick pan, add onions and saute. Add salt and remaining black pepper powder, mix, and saute till the onions soften.
5. Slit the footlongs from the centre lengthwise without cutting through, and drizzle a little oil over them.
6. Heat another non-stick, place the footlongs in it and toast. Spread some honey-mustard mixture on the footlongs.
7. Keep a lettuce leaf on the cut side of each footlong, top it with 2 tomato slices, sautéed onions, chicken slices and remaining jalapenos. Drizzle some more honey-mustard mixture on top, bring the two edges together.
8. Cut each footlong into 2 pieces, place them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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