Hot Chicken Sandwich
Sliced chicken between soft white bread, buried in gravy and green peas with fries alongside.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Saucepan
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 26 g
- carbs
- 58 g
- protein
- 38 g
- calories
- 620
Instructions
- 1
Melt the butter, stir in the flour and cook 2 minutes to a pale roux.
- 2
Whisk in the stock gradually and simmer until the gravy coats a spoon; season well.
- 3
Warm the sliced chicken in a little of the gravy.
- 4
Lay one slice of bread on each plate, top with chicken and cover with a second slice.
- 5
Ladle gravy generously over the whole sandwich.
- 6
Scatter hot peas over and serve with fries.
Chef's tips
The bread should be soft, not toasted — it is meant to soak up the gravy.
Ingredient substitutions
- cooked chicken → roast turkey, the other standard casse-croûte version
Storage
Assemble to order; the gravy keeps 3 days.
Common mistakes to avoid
- •Thin gravy that floods the plate
- •Skipping the peas
Serving suggestions
Cooked Hot Chicken Sandwich?
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