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The 'Rachel' Chicken Sammie
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The 'Rachel' Chicken Sammie

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!

Allergens:
Milk
Gluten
Egg
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Chicken 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)

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Nutrition Values

Calories1140 kcal
Fat59 g
Saturated Fat17 g
Carbohydrate92 g
Sugar6 g
Dietary Fiber7 g
Protein56 g
Cholesterol195 mg
Sodium1700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Medium Bowl
Small Bowl
Large Non-Stick Pan
Large Bowl

Instructions

Roast potato wedges
1

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).

Prep
2

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.

Cook chicken
3

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!)

Toast rolls
4

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!)

Toss slaw
5

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.

Finish and serve
6

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.