Today’s recipe, Challah Chicken Sandwich, is a versatile dish. It is a hearty meal for two, or a snack for the kids. Or, if you cut it up into chunks, you can serve it at your next cocktail party. I could go on with ideas of when to serve this dish but I think you get my point.
Don’t you love packing some meat and veggies between two fresh slabs of bread with the only enhancement being a tasty spread that brings all the flavors together? Well I do let me tell you.
I just munched down on half of this Challah Chicken Sandwich and I feel right! I washed it down with an Aperol Spritz which makes for a great partner if you’re looking for something light and sparkling to serve with it. Thankfully, there’s a little leftover for me to nibble on later perhaps.
I used a small round challah loaf for this sandwich. It’s approx. 9 inches wide. Cut it through the middle to create a top and bottom bun. A sweet and spicy mayo with corn and a bed of lettuce and tomatoes make for great accompaniments, which cradle an 8 oz chicken breast pounded to the width of the challah loaf and cooked in breadcrumbs. It’s super delicious.
Oh how I love this dish. I plan on serving a few Challah Chicken Sandwiches the next time I have a party. My friends are confident drinkers and require hors d’oeuvres that provide balance to their thirsts. I think I’ll go with some fries or chips on the side too.
This sandwich would also be a great game day dish. Give this recipe a try the next time you have a crowd come to visit. Make a couple of them, cut them up and serve with fries or chips, just as I plan to do, and don’t forget your favorite tipple.
Challah Chicken Sandwich
Ingredients
- 1/4 cup mayonnaise
- 1 1/2 tsp Sriracha
- 1 1/2 tsp honey
- 1/2 cup corn kernels
- 8 oz boneless chicken bread
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 large egg
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 small Challah round - approx. 9 inches diameter cut in half like you would a burger bun
- 6-8 butterhead lettuce leaves
- 1 large or two small tomatoes sliced
Equipment & Utensils
- Plastic wrap
- Meat tenderizer/pounder
- Basting or pastry brush
- Large skillet
Instructions
- Whisk together mayonnaise, Sriracha and honey.
- Add corn and mix thoroughly then set aside.
- Place chicken breast in between two large pieces of plastic wrap, then pound with a meat tenderizer to thin out the piece of meat until it is of similar size as the challah loaf. Do your best to make sure you pound the chicken breast to the same thickness on all sides so that it cooks evenly.
- Once the chicken breast is pounded evenly discard plastic wrap.
- Mix salt and pepper together and scatter over both sides, pressing the seasoning onto the chicken breast to make sure it adheres to it.
- Whisk egg, then gently brush whisked egg on one side of chicken breast.
- Scatter and pat breadcrumbs onto egg brushed chicken breast.
- Turn chicken breast over then repeat steps ___ and ___ .
- Heat half of the olive oil in the skillet on high heat and when the oil is hot carefully add the breaded chicken breast.
- Cook until golden and then carefully flip to cook the other side adding the balance of olive oil to the pan before you do. Lower heat if necessary.
- Once chicken is golden on both sides remove from skillet and set aside.
- Lower heat to medium and place the bottom half of challah loaf cut side down into the skillet.
- Allow cut side to brown a little, then do the same with the top half.
- Place bottom half of challah loaf on a board cut side up and spread half of the corn Sriracha mayo onto it.
- Layer lettuce leaves and then the tomato leaves, then place the chicken breast on top.
- Spread the balance of the corn Sriracha mayo onto the cut side of the top half of the challah loaf then place it on top of the chicken.
- Cut the sandwich into halves then quarters and serve immediately.
