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Sanduíche natural
Chicken and carrot cold sandwich
Brazilian cold sandwich of shredded chicken, carrot and creamy dressing on wholemeal
In São Paulo and Rio de Janeiro the sanduíche natural is sold wrapped in cling film at beach kiosks, bakeries and office canteens, the light lunch or after-gym snack eaten cold in the afternoon heat. Poached shredded chicken is mixed with grated carrot, sweetcorn and a creamy dressing of requeijão or cream cheese and mayonnaise, then layered with lettuce and tomato in soft wholemeal bread. The common mistake is a soggy sandwich: dry the lettuce and tomato well, and spread the filling right to the edges so it protects the bread. Chef's tip: poach the chicken in salted water with a bay leaf and let it cool in the liquid for a few minutes; it shreds more easily and stays juicy.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the chicken
- 12 ½ oz skinless chicken breast
- 1 bay leaf
- 1 tsp salt
For the filling
- 1 carrotlarge, finely grated
- 2 ⅞ oz sweetcorndrained tinned or defrosted frozen
- 3 ½ oz requeijão or cream cheese
- 3 tbsp mayonnaise
- 1 tsp lemon juice
- 1 tbsp fresh parsleyfinely chopped
- ¼ tsp ground black pepper
To assemble
- 8 slices wholemeal sandwich bread
- 4 lettuce leaveswashed and patted dry
- 1 tomatothinly sliced and patted dry
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Method
0/5 doneStep 1: Put 12 ½ oz skinless chicken breast, 1 bay leaf and 1 tsp salt in a small pan and cover with cold water by 2 cm. Bring to a gentle simmer and cook, barely bubbling, until the thickest part reaches 165°F, or the meat is white all the way through with no pink, 12–15 minutes.
15 minStep 2: Meanwhile mix 1 carrot, 2 ⅞ oz sweetcorn, 3 ½ oz requeijão or cream cheese, 3 tbsp mayonnaise, 1 tsp lemon juice, 1 tbsp fresh parsley and ¼ tsp ground black pepper in a bowl.
5 minStep 3: Lift the chicken onto a board, let it cool for a few minutes, then pull it into fine shreds with two forks. Stir it into the dressing; taste and add a pinch of salt if needed.
5 minStep 4: Spread the filling thickly over 4 slices of 8 slices wholemeal sandwich bread, right to the edges. Top with 4 lettuce leaves and 1 tomato and close with the remaining bread.
3 minStep 5: Press each sandwich lightly, cut in half diagonally and eat straight away, or wrap tightly and keep in the fridge for up to 6 hours.
1 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 30 g
- Carbs
- 38 g
- Fat
- 17 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sanduíche natural take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of skinless chicken breast?
- Boneless chicken thighs, same weight (a few minutes longer).
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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