The 'Rachel' Pastrami-Style Chicken Sammie

The 'Rachel' Pastrami-Style Chicken Sammie

with Slaw and Pickle

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Toasted buns get piled high with spiced chicken tenders, slaw and swiss cheese. A slather of mayo and a side of potato wedges make this diner classic a family favourite. Pass the cherry coke!


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Tenders

4 unit

Artisan Bun


170 g

Coleslaw Cabbage Mix

56 g

Swiss Cheese


1 unit

Dill Pickle, sliced

¼ cup


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

600 g

Yellow Potato

1 tbsp

White Wine Vinegar


2 tbsp

Pastrami Spice Blend

Not included in your delivery

¼ cup

Unsalted Butter*


1 tsp


3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Calories870 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate73 g
Sugar8 g
Dietary Fiber7 g
Protein53 g
Cholesterol170 mg
Sodium1640 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Large Bowl
Paper Towel
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Remove 4 tbsp butter from the fridge and let it soften to room temperature.

Cut potatoes into 1/2-inch wedges. Toss potatoes with 2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in top of oven, until golden-brown, 25-28 min.


While potato wedges roast, stir together mayo, mustard, vinegar and 1 tsp sugar in a small bowl. Season with salt and pepper. Set aside. Pat chicken dry with paper towels. Add chicken, Pastrami Spice Blend and 1 tbsp oil in a large bowl. Stir to coat.


Heat a large non-stick pan over medium-high heat. When hot, add chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Don't overcrowd the pan; cook the chicken in two batches if needed!)


Halve buns, then spread 1/2 tbsp butter on each half. Arrange buns, cut-side up, on another baking sheet. Sprinkle cheese over top buns. Toast in middle of oven, until cheese melts and buns are golden-brown, 2-3 min.


Toss slaw with 2 tbsp mayo mixture in another large bowl. Toss to combine. Season with salt and pepper.


Divide slaw over bottom buns, then top with chicken and pickles. Cover with top buns. Divide sammies and potato wedges between plates. Serve with remaining mayo mixture, for dipping.