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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!

Allergens:Wheat/BléMilk/LaitEgg/OeufSulphites/SulfiteMustard/Moutarde

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Tenders

4 unit

Artisan Bun

(ContainsWheat/Blé)

170 g

Coleslaw Cabbage Mix

56 g

Swiss Cheese

(ContainsMilk/Lait)

1 unit

Dill Pickle, sliced

¼ cup

Mayonnaise

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

1 tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

600 g

Yellow Potato

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Pastrami Spice Blend

Not included in your delivery

¼ cup

Unsalted Butter*

(ContainsMilk/Lait)

1 tsp

Sugar*

3 tbsp

Oil*

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
Utensils
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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1

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.

2

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.

3

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!)

4

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.

5

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

6

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.