The 'Rachel' Pastrami-Style Chicken Sammie
with Slaw and Pickle
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.
Ingredients
680 g
Chicken Breast Tenders
4 unit
Artisan Bun
(Contains Wheat)
170 g
Coleslaw Cabbage Mix
56 g
Swiss Cheese
(Contains Milk)
1 unit
Dill Pickle, sliced
¼ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
600 g
Yellow Potato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Pastrami Spice Blend
Not included in your delivery
¼ cup
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
