Time: 15 minutes
Feeds: 2 people
Ingredients:
- 4 slices white bread
- 1/2-3/4 lb thinly sliced roasted chicken breast, depending on how big you want your sandwich to be
- Leftover stuffing, see notes
- Salted butter, to taste
- Mayonnaise, to taste
- Colman’s mustard, to taste
- Flaky salt, to taste
Notes: The key to this sandwich is that it’s made with leftovers that you have from a roast dinner, whether that be chicken or turkey. It’s best to keep pieces of meat that you’re going to use for this sandwich, like the breast or loin, whole since they’re easier to slice thinly when they’re cold. Paxo sage and onion stuffing is the preferred stuffing for this sandwich but you can’t go wrong with Stovetop stuffing either. You’re welcome to make this sandwich your own by adding cranberry sauce or gravy if you had a thanksgiving-esque dinner, a vegetable that was roasted along with dinner, or whatever your heart desires!
Directions: Place two pieces on bread on a plate and add your desired condiments. I like to do a healthy (or not so much) amount of salted butter to one pieces of bread and a solid layer of mayo on the other. Colman’s mustard is also a great addition because of the bite it has that cuts through the meat and stuffing.
Once your pieces of bread have the condiments added, top with your thinly sliced chicken breast on one half and spread the stuffing as best as you can on the other half. Sprinkle the chicken with a touch of flaky salt and close up the sandwich. I like to press mine down quite a bit to get everything compacted and make the sandwich more structurally sound. Cut in half if desired and enjoy!
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