The 'Rachel' Pastrami-Style Chicken Sammie
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The 'Rachel' Pastrami-Style Chicken Sammie

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!

Tags:
Chef's Choice
Allergens:
Soy
Wheat
Milk
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
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

310 g

Chicken Breast Tenders

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain 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 contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

250 g

Yellow Potato

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Pastrami Spice Blend

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

½ tsp

Sugar*

1.5 tbsp

Oil*

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Nutrition Values

Calories790 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate69 g
Sugar7 g
Dietary Fiber7 g
Protein52 g
Cholesterol150 mg
Sodium1380 mg
Trans Fat0.2 g
Potassium1400 mg
Calcium400 mg
Iron5 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

Large Non-Stick Pan
Baking Sheet
Large Bowl

Instructions

1

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.

PREP
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.

COOK CHICKEN
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!)

TOAST BREAD
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.

MAKE SLAW
5

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

FINISH AND SERVE
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.