Chicken Sandwich 2 Ways | Chicken Pinwheel Sandwich | Bite Size Sandwich | Bread Pinwheel Sandwich

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

Chop 2 tablespoons of red bell peppers, 2 tablespoons of yellow bell peppers, and 1 teaspoon of green bell pepper.

Boil and shred 3/4 cup of chicken, then cut it into smaller pieces using a chopper.

In a bowl, combine 1/2 cup of mayo and 1 teaspoon of mustard sauce, then add a little salt and 1/4 teaspoon of black pepper.

Mix the mayo and mustard sauce together, then add the chopped bell peppers and shredded chicken, mixing well.

Set the chicken filling aside for a moment.

Take 3 slices of bread and cut off the edges.

Roll each slice of bread lightly to flatten them without making them too flat.

Dab a little water on one edge of a bread slice and place another slice on top, pressing them together to stick.

Roll the combined bread slices again to seal the edges.

Spread butter on one side of the combined bread slices.

Mix 1 tablespoon of San Chutney with 1 tablespoon of tomato ketchup and spread it on one slice of the bread.

Add the chicken filling on the other slices of bread, ensuring not to overfill them.

Roll the sandwich tightly from one end to the other, starting from the side with the chutney.

Wrap the rolled sandwich in aluminum foil tightly and squeeze the sides as you roll to make it firm.

Repeat the process to make additional rolls as needed.

For bite-sized sandwiches, take 4 slices of bread and apply butter on all sides.

Spread the chicken filling on two of the buttered bread slices and place the other two slices on top.

Wrap the bite-sized sandwiches in aluminum foil and place them in a ziplock pouch or cling wrap.

Refrigerate all sandwiches for at least 1-2 hours or freeze for 30 minutes if in a hurry.

Cut flower shapes from red, yellow, and green bell peppers using flower cutters or a knife.

Once the sandwiches are firm, slice them immediately using a sharp knife for clean cuts.

Cut the pinwheel sandwiches into 1-inch thick slices and the bite-sized sandwiches into four equal squares.

Optionally, use toothpicks to hold the sandwiches together and garnish with bell pepper flowers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens