My Wei Chicken Sandwich Recipes

Steps:

• For the chicken: Sprinkle the chicken with salt and pepper. Heat some vegetable oil in a medium saute pan over medium heat. Add the chicken and sear on both sides. Cook until cooked through, 10 to 15 minutes, depending on size.
• For the tapenade: In a bowl, mix together the olives, garlic, oil and some pepper.
• For the sauce: In a small bowl, mix together the ketchup, mayonnaise, mustard, garlic salt, onion salt and pepper.
• For the sandwich: Toast the hamburger bun. Place the bun on a plate and spread with some of the sauce. Layer the bottom bun with the lettuce and tomato, then add some of the tapenade. Add the chicken and top with more tapenade. Cover with the bun top and serve immediately.

Steps:

• Combine chicken with green onions in a bowl; moisten with poppyseed salad dressing. Spread both cut sides of each Hawaiian roll with pineapple cream cheese. Place a lettuce leaf half on bottom half of each roll; top with 1/4 cup chicken mixture and about 2 tablespoons of strawberries. Place tops on sandwiches to serve.

Steps:

• Season chicken strips or tenders with salt, pepper, onion powder, garlic powder and cayenne pepper to taste. Grill on a grill or in a grill pan. Heat olive oil in a skillet and saute mushrooms. Season mushrooms with the same spices as the chicken. Finish mushrooms by deglazing the pan with the Marsala wine and allow to reduce until the wine has evaporated.
• Meanwhile, take a loaf of Italian bread and invert it. Cut a "V" wedge out of the bottom of the loaf and set aside. Into the hollowed out portion of the loaf, sprinkle Parmesan cheese, layer thinly sliced provolone, chicken, Swiss cheese, mushrooms and sliced jarred roasted red peppers. Repeat the layering until it is even with the top of the bread. Put wedge back in loaf and roll tightly in aluminum foil -- shiny side in.
• Bake at 325 for 20 minutes. Remove and let the loaf rest a few minutes. Serve by slicing portions on a diagonal.

Steps:

• In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and homogenous.
• Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.
• Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.
• Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.
• Wrap each piece of "chicken" in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.
• Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.
• Remove the "chicken" from the steamer and discard the parchment paper. Transfer the warm "chicken" to the brine to marinate for 1-2 hours.
• Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.
• Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.
• Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).
• While the oil heats, bread the "chicken": In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.
• Remove the "chicken"from the brine. Lightly coat in the flour mixture, then set aside.
• Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits. Dip each floured "chicken" breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.
• Working 2 at a time, fry the "chicken" for 3-4 minutes, until deep golden brown and crispy. Transfer the "chicken" to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.
• To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about ½ cup (50g) slaw. Top with the top bun.
• Enjoy!

Steps:

• In a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. Set aside.
• Melt about half of the butter in a skillet over medium heat. Season chicken breast halves with remaining garlic and dill. Cook for about 8 minutes per side, or until the meat is firm and juices run clear. Remove from the pan, and set aside.
• Spread the remaining butter onto one side of the slices of bread, and toast in the skillet until golden. Spread the cream cheese onto the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.