The 'Rachel' Pastrami-Style Chicken Sammie
with Slaw and Pickle- Soy
- Wheat
- Milk
- Egg
- Mustard
- Sulphites
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Wheat
- Peanuts
- Tree nuts
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!
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
170 g
Coleslaw Cabbage Mix
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
90 mL
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Mustard, Sesame, Soy, Sulphites, Milk, Crustaceans, Fish, Gluten, Wheat)
tbsp
Dijon Mustard
(Contains: Mustard May be present: Sesame, Soy, Sulphites, Egg, Milk, Crustaceans, Fish, Gluten, Wheat)
250 g
Yellow Potato
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Egg, Milk, Fish, Wheat)
1 tbsp
Pastrami Spice Blend
(May be present: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Peanuts, Tree nuts)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty sandwich, with the pickles and coleslaw adding great crunch and flavor. Some found the chicken seasoning a bit bland.
- Ease of prep: Quick and simple to prepare, though some noted the potatoes took longer to cook than expected.
- Suggestions: Consider adding more sauce or cheese for extra flavor. Try grilling the buns in a pan for better texture.
- Portions: Several found the meal filling, with some noting there was enough chicken left for additional sandwiches.
- Texture: The crunchy pickles and slaw complemented the tender chicken well, creating a satisfying mix of textures.
