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The Chezpei cookbook needs you (chicken curry sandwich)


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The Chezpei cookbook needs you (chicken curry sandwich)

Pei | Jul 9, 2007 08:44 AM

Hello all!

I'm revisiting the idea of writing a cookbook to pass out at my wedding. Nothing professional, just a fun little amateur cookbook to amuse my friends. There won't be any groundbreaking new recipes. It's more a compilation of things fiance and I love to eat, eat all the time, or have sort of "invented" over the years.

So now that the idea's taking shape, I have recipes to share! I thought I'd post them as I wrote them into the cookbook, both to see what people think and to maybe get a few volunteers to help test my recipes and proportions.

I would definitely appreciate all the help I can get! Some of my recipes have been extensively tested by friends, so I know they're spot on. Some I just eyeball all the time, but I want to be more specific for those new cooks.

So here's the first: chicken curry sandwich ispired by Specialtie's Bakery in San Francisco.

Ingredients (makes a quart of chicken salad, or enough for four or more sandwiches)

• two boneless skinless chicken breasts, about a pound each
• 1/4 cup mayonnaise
• ½ small onion, diced very finely
• ½ tsp curry powder
• 1 tsp salt, separated
• ¼ tsp black pepper


• ¼ cup raisins
• ¼ cup chopped pine nuts

Pre-heat oven to 400˚. Dry chicken well and sprinkle with salt. Pound slightly to even out the thickness of the chicken. Bake for 25 minutes, then start checking the internal temperature. Remove the chicken when the internal temperature reaches 160˚, and let cool for at least ten minutes. Your baking time will vary depending on the size of your chicken breasts.

Cut the chicken into cubes smaller than one centimeter per side. You can mix it up and have some very small and some very large pieces if you like. Add the mayonnaise, onions, curry powder, salt, pepper, and optional items. Stir well and taste for salt. You won’t really be able to taste for the strength of the curry powder until the tiny granules melt into the mayonnaise. Let it sit in the fridge for at least an hour, then taste.

Specialtie’s always served this sandwich on their potato poppy seed bread, but use your favorite sandwich bread and remember to add a generous handful of alfalfa sprouts and mixed greens.

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