Cheesy Chicken Sandwich

These cheesy sandwiches are filled with chicken, cheese, onions, and bell peppers – so delicious and filling!

For the cheese in these sandwiches, we have used Happy Cow Cheddar Cheese slices, provided to us by one of our partners, STO (State Trading Organisation). These are individually packed cheese slices that have a rich, milky cheese flavour. The Happy Cow Cheddar Cheese slices are great for making sandwiches, wraps and burgers too.

For this recipe, we have also used the Russell Hobbs Fiesta Removable Plate Griddle, provided to us by STO. This griddle is ideal to cook for large families and has a cooking surface of 45cm×25cm. It also has adjustable temperature options for maximum control and a removable plate for easier and convenient cleaning.

Serving size: 8

Ingredients:

For the shredded chicken

• 400g boneless chicken (cut into small cubes)
• 1 tbsp oil
• 2 tbsp dark soy sauce
• 1 tbsp chilli flakes
• 1 tsp garlic powder
• 1 tsp ground coriander
• 1 tsp salt

For the filling

• 1 tbsp oil
• ½ cup diced onion
• ½ cup diced bell pepper (1/4 cup green and ¼ cup red bell peppers)
• 3 tbsp mayonnaise
• 3 tbsp chilli and garlic sauce

To assemble (for 1 sandwich)

• 2 slices of white bread
• 1 tsp softened unsalted butter (½ tsp each side)
• 2 tsp chilli sauce (1 tsp each side)
• 1 slice of Happy Cow Cheddar Cheese

Instructions:

1. To a large pan, add 1 tbsp oil and heat it up for 1 minute on high heat. Once heated, add in 400g boneless chicken (cut into small cubes) and sauté for 5 minutes or until the chicken turns fully white in colour.
2. Then, add in 2 tbsp dark soy sauce, 1 tbsp chilli flakes, 1 tsp garlic powder, 1 tsp ground coriander, and 1 tsp salt. Mix well and cook for another 6 minutes, while stirring occasionally, until the chicken is fully cooked through and dark brown in colour.
3. Transfer the cooked chicken to a bowl. Using a fork or your fingers, shred the chicken and set aside.
4. Preheat the Russell Hobbs Fiesta Removable Plate Griddle at 180 degrees Celsius for 1 minute.
5. Then, add 1 tbsp oil and heat it up for another minute. Once heated, add ½ cup diced onion and ½ cup bell pepper and sauté for 3 minutes, until the onions and peppers are softened.
6. Add in the shredded chicken and mix well on low heat for 1 minute. Turn off the heat and transfer the mixture to a bowl. Then, add in 3 tbsp mayonnaise and 3 tbsp chilli and garlic sauce to the bowl and mix well to combine everything together. Set aside.
7. Take 2 slices of white bread and spread ½ tsp softened unsalted butter on one side and 1 tsp chilli sauce on the other side.
8. Add 3 tbsp chicken filling on top of the side with chilli sauce and spread evenly. Then, place 1 slice of Happy Cow Cheddar Cheese on top. Place the second slice of bread, chilli sauce side down on the cheese. The outside of the sandwich will be the sides coated with butter. Repeat steps 7 and 8 until you run out of the chicken filling. We made 8 sandwiches in total.
9. Clean the griddle and preheat it at 190 degrees Celsius for 2 minutes. Once heated, place a sandwich on the griddle using a tong or spatula. Let the sandwich toast for 45 seconds, until golden brown in colour, then flip and toast the other side for another 45 seconds. If the griddle is too hot, adjust the temperature as you make the rest of the sandwiches. You can toast 3-4 sandwiches at a time on the griddle.
10. Before serving, slice each sandwich into halves.