New Update
| Main ingredients | White bread slices, Brown bread slices, Boneless chicken, Carrot, Green capsicum, Cabbage, Black pepper powder, Mustard paste, Mayonnaise, Butter, Pears |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 25-30 minutes |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 white bread slices
- 4 brown bread slices
- 2 cups boiled and shredded chicken
- 2 cups grated carrot
- 2 large green capsicum, cut into strips
- 2 cups shredded cabbage
- Salt to taste
- Black pepper powder to taste
- 2 teaspoons mustard paste
- ½ cup mayonnaise
- Butter for applying
- 4 pears
Method
- Take chicken in a large mixing bowl, add carrot, green capsicum, cabbage, salt, black pepper powder, mustard paste and mayonnaise and mix well. You can make this mixture the previous night and keep in the refrigerator but remember not to add salt. Add salt in the morning just before making the sandwiches.
- Apply some butter on one side of all the bread slices. Spread a generous portion of chicken mixture over each white bread slice and cover it with a brown bread slice. Trim the edges of the sandwich and cut it in half. If you want to keep the edge, you can do so.
- Wrap each sandwich in piece of cling wrap and pack it in the tiffin box alongside almond butter.
- Trim off the stem of the pear and cut into 4 pieces vertically and remove the seeds. Pack the pieces in a piece of cling wrap so they do not get discoloured due to oxidation.
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