Classic Chicken Ribbon Sandwiches Food

ALMOST-FAMOUS CHICKEN SANDWICHES

Steps:

• Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
• Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
• Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
• Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

RIBBON SANDWICHES

Steps:

• Stir together all ham filling ingredients in small bowl; set aside.
• Stir together all egg filling ingredients in small bowl; set aside.
• Stir together all cream cheese filling ingredients in small bowl; set aside.
• Cut crusts from bread slices.
• Butter 1 side of each bread slice.
• Spread about 2 tablespoons ham filling on each of 4 slices whole wheat bread; top each with 1 slice white bread.
• Spread about 2 tablespoons egg filling on each of 4 slices whole wheat bread; top each with 1 slice white bread.
• Spread top of each sandwich with about 1 tablespoon cream cheese filling.
• Wrap with plastic food wrap; refrigerate at least 1 hour.
• Slice each sandwich into thirds.
• Garnish with cucumber slices, parsley sprigs, chives or celery leaves.
• You may substitute 1/2 tsp dried herbs for the parsley and chives in the cream cheese filling.

CLASSIC CHICKEN RIBBON SANDWICHES

Steps:

• Ring stock and water to the boil in a small, shallow frying pan; add chicken, simmer gently, uncovered, for about 15 minutes or until chicken is just cooked through, turning halfway. Remove from heat; cool. Chop chicken coarsely and transfer to a medium bowl.
• Add remaining ingredients, except bread, to chicken; stir until combined. Divide mixture evenly among 8 slices of bread. Top with remaining slices.
• Slice the crusts from the sandwiches and cut each sandwich into 3 ribbons.
• Not suitable to freeze. Not suitable to microwave.
• Cook's note.
• To keep sandwiches fresh when making ahead, sprinkle the top of them with shredded lettuce, then cover tightly with plastic wrap.

CHICKEN FINGER SANDWICHES

Steps:

• Place chopped chicken breast, pinenuts, celery, lemon zest, chives, mayonnaise, salt and pepper into a large bowl and combine all ingredients.
• To assemble sandwiches: Spread the chicken mixture on one side of bread and place another piece of bread on top. Continue with the other slices of bread.
• Remove crust and cut the sandwiches in half to create soldiers.
• Serve.