I’m always a little wary going through a drive through or a sit down restaurant and ordering a sandwich. Why? Because I know that unless I’m able to be standing right there and watching them make my food, there’s a pretty good chance that someone working there is going to get my order wrong. And fewer things tick me off more than someone making a sandwich for me that is made ‘wrong’.
I’ve always been pretty picky when it comes to my sandwiches guys- I’m not like most people.
In the first place, I absolutely can’t stand mayo or miracle whip. Never have, never will. To this day, I don’t know how people eat that stuff. The smell alone triggers my gag reflex, which is why I make a special point of requesting it left off any sandwich I get anywhere. In the past I’ve received sandwiches where they put the mayo or miracle whip on anyway. Regardless of the fact that I could have scraped it off, regardless of how much I paid for the food- if they put mayo or miracle whip on it, I WILL throw it out completely. No amount of scraping off can get rid of the smell or the slight, tangy after taste. Just thinking about it is grossing me out, so I’m moving on.
Another pet peeve of mine is when businesses lay on the condiments that I do like too thick, like oil and vinegar. I understand you want me to taste it, but gol-ly: the bread should not be soaking wet by the time I get back so that it literally ‘squishes’ when I take a bite. That’s gross. My favorite deli place never fails to do this to me so I’ve learned to just leave off any wet condiments at all when ordering and just waiting until I get home to sprinkle my own vinegar on it just the way that I like it.
I usually have to repeat myself in asking for ‘no cheese’ on a sandwich too- it catches a lot of people off guard. Apparently cheese on sandwiches is a pretty popular thing.
I hate those huge tomatoes. Don’t try to put one on my sandwich. I will throw you major shade.
Come to think of it, usually the only things that I order on most sandwiches is just the meat, lettuce, and MAYBE a few veggies. It’s weird I know, but that’s just how I roll. Having said all that, this recipe may seem to be missing quite a few key components that most people would put on a sandwich. That’s only because it’s made the way that I would like it- don’t take it personally. Honestly, I couldn’t tell you what the right kind of cheese would work well with a chicken curry sandwich so I didn’t try. I didn’t include a recipe for a yogurt raita or a mayonnaise based condiment; I’m not a fan of either. I’m giving you guys a sandwich with the bread meat, lettuce, onion and roasted red pepper because that’s exactly how I ate this thing. And to me, that was pretty darn perfect all on it’s own.
However, feel free to add cheese, tomato, raita, mayonnaise to your heart’s content if that’s your thing. I’ll just be over here with my plain sandwich.
Broiled chicken is really underrated. It can take the plain, ordinary chicken breast and elevate it to the level that it really deserves giving that flavorful, dark char on the outside that looks and tastes really good. So instead of grilling the meat like Bon Appetit did, I broiled it in my oven. It made the cook time super quick and easy, with wonderful results. The chicken was moist and flavorful from the overnight buttermilk brine that really packed a punch.
(Me and the grill still don’t get along in case you were wondering. )
Curried Chicken Sandwiches
Recipe Adapted from Bon Appetit.com
- 1 quart buttermilk
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 teaspoons curry powder
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
- 1/4 recipe Curry Brine
- 4 large or 8 small slices country-style bread
- 1/2 small red onion, thinly sliced
- 1 roasted red pepper, thinly sliced
- 1/2 cup chopped romaine lettuce
1. For Curry Brine: combine the buttermilk, kosher salt, black pepper, curry powder, cumin, turmeric.
2. Add chicken and refrigerate overnight, or at least 4 hours.
3. Preheat broiler and spray broiler pan with non stick cooking spray.
4. Broil chicken until golden brown and slightly charred and juices run clear. (Inner temp of chicken should reach 160°-165°)
5. Layer bread with chicken, onion, red pepper and lettuce. Serve.