Cold Chicken Sandwich
4 servings
60 minutes
Cold chicken for sandwiches is a simple yet elegant recipe rooted in American cuisine, where convenience meets rich flavors. Tender chicken breast is marinated in soy sauce, rice vinegar, and garlic, giving it zest and depth of flavor. Baked in foil, it retains juiciness and develops an appetizing golden crust. The chilled meat becomes an ideal base for sandwiches, allowing enjoyment of its tender texture and rich aroma. This cooking method makes the chicken not only tasty but also convenient to store and versatile for various dishes—from classic sandwiches to salads and appetizers.
1
Cut each fillet into 2 pieces and lightly pound. Place in a pot, add sauce, vinegar, and garlic. Mix by hand and let the chicken marinate in the fridge for an hour.
- Chicken breast fillet: 2 pieces
- Soy sauce: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Garlic powder: 0.5 teaspoon
2
Preheat the oven to 200 degrees on 'convection grill' mode.
3
Place 4 chicken breasts on a double layer of foil side by side. Sprinkle with freshly ground pepper. Wrap in a foil envelope and send to the oven. If the chicken has released juice, you can pour it over the breasts before baking.
- Mixed peppercorns (four peppers): to taste
4
Leave in the oven for 30 minutes, and 5 minutes before the end, open the envelope flaps to create a golden crust.
5
Cool it without removing from the foil and put it in the refrigerator.
