Chicken and Vegetable Sandwich

8 servings

60 minutes

A chicken and vegetable sandwich is a combination of simplicity and rich flavor. Its roots trace back to American cuisine, where such sandwiches became popular due to their convenience and versatility. Crispy toasted bread serves as the perfect base for tender chicken fillet, juicy pickled onion rings, and fresh cucumbers. Mayonnaise or low-calorie sour cream with herbs adds a creamy texture and enhances the flavor of the ingredients. This sandwich is ideal for a hearty snack or light lunch. It can be served as a standalone dish or complemented with a side, such as salad or potato chips. Due to its ease of preparation and rich taste, it is suitable for both a quick breakfast and a friendly picnic.

Energy value per serving

• Calories: 411.4
• Proteins: 23.3g
• Fats: 18.9g
• Carbohydrates: 35.3g

Ingredients

• Onion: 1 pc
• Cucumbers: 3 pc
• Table vinegar: 0.5 glass
• Mayonnaise: 10 tbsp
• Toast bread: 16 pc
• Chicken breast fillet: 3 pc

Cooking steps

1. Slice the onion into small half-rings and soak in a mixture of vinegar and water (half a cup of vinegar and half a cup of water). Leave overnight.

   Required ingredients:

   • Onion: 1 piece
   • Table vinegar: 0.5 glass

2. Cut the chicken breast into small pieces and fry until cooked (if you want a diet sandwich, boil or grill it). Cool and slice thinly. Cut the cucumbers into thin rounds. Remove the onion from the marinade and let the excess liquid drain.

   Required ingredients:

   • Chicken breast fillet: 3 pieces
   • Cucumbers: 3 pieces

3. Spread mayonnaise on one side of the bread (for a diet version — low-calorie sour cream with finely chopped greens). Top with slices of cucumber, chicken slices, onion, and the top piece of bread. Press down with your palms to keep the sandwich from falling apart, cut into portions, and serve.

   Required ingredients:

   • Toast bread: 16 pieces
   • Mayonnaise: 10 tablespoons
   • Onion: 1 piece