Fancy a Sandwich? Let’s have a Shredded Chicken Baguette*!

The last week has been very busy, that’s why I didn’t have time to prepare anything particular.

In addition to that, we have crazy hot weather. The actual temperature is “only” 32 degrees Celsius, which is already pretty hot for the climate around here, but we have such high humidity, that these 32 degrees feel like 40 degrees and more.

So cooking is already quite exhausting, and baking is out of the question. That’s why I made a shredded chicken baguette* for today’s dinner.

It’s very easy to prepare and, except from the steaming of the chicken breast, done in no time at all.

But let’s get to the recipe!

Ingredients (for 3 very hungry eaters)**:

• 1 deboned chicken breast
• 1 knob of ginger (about 3cm)
• 1 yellow onion
• 2 cloves of garlic
• 2 chilies
• 3 tablespoon vegetable oil (plus 3 tablespoons for frying)
• 2 tablespoons paprika powder
• 1 teaspoon curry powder
• 2 baguette breads (or any other bread that you prefer)
• 3 eggs
• 2 tablespoons of mustard
• 2 tablespoons of mayonnaise
• 125g cheese slices (I only had block mozzarella, which I cut into slices, but you can use any other cheese that you like in your sandwich)
• Salt to taste

Preparation:

Steam the chicken breast for 40 minutes, without opening the lid of the pot. After the 40 minutes, the chicken breast should be cooked thoroughly.

While the chicken breast is steaming, boil the eggs, and let them cool down when they are done. Peel the eggs.

Peel and slice the garlic, onion, ginger and chilies, and place everything in the cup of your immersion blender or mixer.

Add the paprika, curry powder and the oil, and shred with the immersion blender until you have a thick spice paste.

When the chicken breast is done, take it out of the pot/steamer, and shred it into small pieces with the help of a fork. Place the shredded chicken inside a bowl.

Add the spice paste to the shredded chicken and mix well with a spoon or your hands.

Cover the bowl and let the chicken marinate for at least 20 minutes.

Prepare the bread to make your sandwich. If you use a baguette, cut it open lengthwise. Spread the mustard and mayonnaise on your bread.

Pour a bit of oil into a wok or skillet and stir fry the marinated shredded chicken for a few minutes. We only do that to activate the spices, as the chicken has already been cooked while steaming.

When the chicken is done, distribute it on your bread.

Slice the cooked eggs, and distribute them on the chicken. Top off with the cheese slices.

Serve, and devour!

* If you want a vegetarian version, just use jackfruit instead of chicken.

** Of course, you can add also other toppings of your choice, like lettuce, tomatoes or other vegetables.

After our very hot and busy day, this was the perfect cold dinner for my family and me.

What do you prepare if you don’t have time for anything, and it’s too hot to cook?

I’m looking forward to read from you.