This might be controversial – because everyone has their own way of going about a Chicken Sandwich, but after years of chicken-sandwich-eating-and-experimenting, I thought I’d throw my hat in the ring.
Firstly, the bread. It’s important not to scrimp on the filling, so it’s going to be weighty and will require a vehicle of substance to hold everything together. Farmhouse loaf isn’t going to cut it – which is why I recommend thick-sliced toasted sourdough or mini ciabatta. Next, the chicken. I’ve never once purposefully cooked chicken for a sandwich – so I’ll take whatever is left over from a roast, but my preference is always with leg or thigh over breast, purely because it’s juicier and more flavoursome.
The plain yoghurt addition willl be highly controversial amongst purists, but I find that it makes things a bit lighter, healthier, more ‘lunchtime’ and without the snooze-inducing richness which comes from going too big on mayo. Finally, the Zaatar is a beautiful, herbal addition which elevates this sandwich from something quite basic to something really quite special. Don’t know it ’til you’ve tried it!
