The 'Rachel' Chicken Sammie
with Slaw and Pickle
Toasted buns get piled high with spiced chicken tenders, slaw and cheddar cheese. A slather of mayo and a side of potato wedges make this diner classic a family favourite. Pass the cherry coke!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit
Sub Roll
(Contains Gluten)
56 g
Green Cabbage, shredded
90 mL
Dill Pickle, sliced
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Smoked Paprika-Garlic Blend
460 g
Russet Potato
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and let it soften to room temperature. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the top of the oven, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through).
While potato wedges roast, stir together mayo, mustard, half the vinegar, 1/2 tsp sugar (dbl both for 4 ppl), salt and pepper in a small bowl. Set aside. Pat chicken dry with paper towels. Add chicken, Smoked Paprika-Garlic blend and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Stir to coat.
Heat a large non-stick pan over medium heat. When hot, add chicken. Cook, turning occasionally, until cooked through, 5-6 min. (TIP: Don't overcrowd the pan; cook chicken in two batches if needed!)
While chicken cooks, halve rolls, then spread 1/2 tbsp butter on each half. Arrange, cut-side up, on another baking sheet. Sprinkle cheese over top rolls. Toast rolls in the middle of the oven, until cheese melts and rolls are golden-brown, 2-3 min. (TIP: Keep an eye on rolls so they don't burn!)
While rolls toast, add cabbage and 2 tbsp mayo mixture (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine.
Top bottom rolls with slaw, chicken, pickles and top rolls. Divide sammies and potato wedges between plates. Serve remaining mayo mixture on the side for dipping.
