Fellow South African here... drop the sriracha. add Tabasco or Crystal. Me personally add about 75ml for a whole chicken. And for the true experience... You need some cross&blackwell mayo. Terrible mayo, but it works. It's how it is done locally. I preferred Hellman's, but as of recent, it is no longer available locally. If I have time, I will make a Hellman's style mayo by myself. Lots of air, and a touch of xanthan. I'm making this fried version tomorrow.
Sam you did it again! From the Couch to the Kitchen to the Table! We tried it today fried in coconut oil, tavern cottage bread, provolone, and homemade chicken salad! Yum!
@@roseholley671 I’m not sure what oil he used…I re watched the video again and still didn’t catch it. I found a comment that said they used coconut oil. It worked great!
A toasted Chicken Mayo is a staple in South African Delicatessens and coffee shops, done in a Pannini press rather than pan fried. The non toasted version is pretty good too and in some shops you can get a Chicken Mayo Croissant which is just as good too. Love this take on a South African Classic!
Yeah! South Africa featuring! Woolies roast chicken is the best! You must do more dishes from South Africa. Please! Braai Broodjies, bobotie, bunny chow to name a few.
Bobotie! And homemade boerewors. Yummy. I live in Northern Ireland and there are so many Saffas here that a butcher near me has started making boerewors, droewors and biltong. He does a roaring trade, many locals enjoy his wares too.
Did this earlier and it was fantastic! Did not have the same sauce but used a little chipotle sauce and a little of some other BBQ type sauce I have in the fridge. Used Paxo Southern Fried Chicken breadcrumbs - was a great success. Managed to buy a free range cooked chicken after work to use. YUM! Really satisfying meal, served with some chopped avocado and tomato doused with home-made French dressing.
A local chain restaurant headquartered here in Nebraska called "King's Food Host" had two sandwiches prepared just like that. They were called the Cheese Frenchie and the Tuna Frenchee They closed in the mid seventies but the Frenchie lives on in a few places here
@@jeremesmith9266 absolutely true. Don and Millie's does a pretty good burger but the cheese frenchee and the tuna frenchee suck. I worked at a King's in Omaha for a while back in the late sixties.
The crunchy sound that sandwich makes is pure magic. The lazy man's way to shred chicken/pork/beef = drop the pieces into an electric mixer bowl and turn that thing on.
Never cut a sandwich cross-wise. Diagonally, allows you to eat it without filling painting your face. LOVE this recipe. Padding put to the kitchen, to get started. Almost supper time in Saskatchewan!
For little kids it's good to cut into quarters. Triangles or squares, it doesn't matter. They just need to get the filling into their little mouths before hitting the crust.
As a South Afican I can truly say chiken mayo is king. Heavy on the mayo and light on the union and gerkins. No hot sause. I like your channel! Keep up the good work
I had no idea chicken mayo sandwiches were a "South Africa thing". They're just so standard, the thing you'll find even in a dodgy petrol station fast food counter in the Northern Cape.
@@TroySpace We grew up with chicken mayo, we mix everything with mayo and what we call “Funeral toebies” its hardboiled eggs mixed with mayo and you use that as a thick spread on bread cut into triangles. You always get that at funerals. Delicious!
Hey Sam and team. As a South African I would highly recommend to come and visit. Our food is phenominal. The flavour texture and techniques is something you won’t see anywhere else.
made this before, but in the chicken salad I added purple grapes... the sweetness makes all the difference.... If u wanna take it up a notch... make a dipping sauce.
You should try this with shredded tuna, red onion, habanero flakes, cajun spice, black pepper, mayo and cheddar. I call it a "brandweer broodjie" which is Afrikaans for fire brigade bread. It's next-level delicious! Greetings from South Africa 🇿🇦.
@@DeanBothaMusic They're my favourite easy meal. This is my version and, I like them so much that when l cook mashed potatoes l make extra, just so l can make fish cakes. If you don't have left over potato just boil 3 or 4 and mash them roughly. To the potato add some finely chopped onion, some finely chopped rosemary and parsley, a dash of hot sauce, tabasco or a sprinkle of chili flakes and a can of well drained slightly mashed tuna. Season to taste and mix well. Shape into patties, roll in flour, dip into beaten egg then breadcrumbs and fry over medium heat til golden. Make the patties slightly smaller than you think as, by the time they're breadcrumbed, they grow. It's been decades since l measured anything but l guess about ¼ cup or a heaped tablespoon. If l'm having them for lunch l eat them as is but, my daughter loved to eat them with sweet chilli sauce and for dinner l add a side salad. Depending on the quantity you make, they freeze really well too. Just freeze them uncooked and thaw them before you cook them. As long as there's enough potato to bind, everything else is to taste depending on how much tuna or rosemary or how spicy you like etc. For some reason I don't usually add garlic even though l love it, I've added it a few times but, feel it muddies the taste somehow. It's a pretty flexible recipe and great for making not much go a long way. I also make a more delicate version the same way but, with just potato, canned salmon and parsley. They're good too but, the tuna version is my favourite. 🙂
Oh I remember making something like this, years ago, but the filling was with mushroom, pepperoni, tomato paste, buffalo mozzarella and tomato. I did it with squared sourdough bread.
When I was in the military I came up with a tuna sandwich combo. It had toast with one side having strawberry or grape jam lightly spread across it. The tuna has enough mayo to make it moist, green onion, boiled egg, salt, pepper, shredded cheese mixed all together. I used Albacore tuna. Best tuna sandwich ever!
Looks really good. However, you mentioned my favorite sandwich, the Monte Cristo. But not just any Monte Cristo, as I have tried several over the years, but the one that was *once* made by the by the restaurant chain Perkins. It used 3 slices of a wonderful yellow bread of type unknown to me that was prepared in a french toast style. Between one outside slice of bread and the middle slice was chunks of carved ham and cheese (not sure what kind of cheese) and between the middle slice and the other outside slice were chunks of carved turkey and cheese. It came served on a plate with a generous portion of raspberry jam on top with a sprinkling of powered sugar on top of everything. The sandwich was good and hot and the cheese was melted and runny. It was incredibly delicious!!! As I said, I have tried Monte Cristo sandwiches sold by other restaurants, and while good in their own way, they are just now what Perkins managed to create all those years ago. I have tried making it at home and I come close but never succeeded in duplicating the flavor of the Perkins sandwich. I can't seem to find the right bread or cheese or something, I can't even seem to find the right flavor of raspberry jam. Very frustrating!
When I was growing up in the Midwest, these were called ’frenchees’. Cheese Frenchee was the most popular and sold in various restaurants (I’m pretty sure you can still get them), as were tuna frenchees. I don’t think the chicken variant was ever sold in restaurants, but I knew people that would make them at home. I even knew a guy who liked to make his own PB&J frenchees. Thanks for the memories! Think I’ll surprise my wife with this.
@@djmitchyslickofficial9717 Once something is named, the name tends to stick regardless of how inaccurate it is. I believe it was originally called the Middle West and later shortened to Midwest, likely due to people not fully understanding the geography of the continent. It's in the same vein as Native Americans being called Indians because the settlers thought they had traveled all the way to India. And despite knowing we are nowhere near India, there are still people today who call them that. It's one of those things you kinda have to not think about, despite knowing that it will probably irk you when you do hear it used.
This video inspired me to do the panko fry on a brisket grilled cheese. Probably the best sandwich I have ever made. Going to do a pb&j with this style next.
I'm making this, but it needs a little something extra in the chicken salad. Smoked Paprika, Red Papper Flakes? I dunno but definitely worth exploring ☺️
Yep, I just did a rotisserie chicken on my grill last night and shredded the whole thing for a weeks worth of lunch sandwiches... Looks like dinner tonight!!!
This chix sandwich is comfort food, love the crispy exterior. Tip=Pour 1 cup low sodium chix broth over shredded chix, mix & store over night. Chix is amazingly tender the next day to make this sandwich or for another recipe.
Just made these tonight. We LOVED them. Delicious! My chicken salad was a bit different. I made it with my usual recipe but the egg, panko and frying them made them super sandwiches.
Out of all the videos you guys produce, I like the sandwich videos the best and this one doesn't disappoint. When it comes time to cutting it, I like to cut diagonally but come in from the point about 1/2 to 3/4 inches. It adds class, in my mind anyway.
I don't know what you mean by "come in from the point." Do you mean not cutting all the way to the corners? Or cutting off center so one piece is smaller than the other? Something else?
@@jbeargrr It’s about making your cut 1/2 to 3/4 of an inch back towards the crosswise cut. So like a compromise between the diagonal and crossways. I could live with that. I’m one who NEVER cuts diagonally because that results in two whole bites out of every half sandwich that is more crust than soft bread. But if I could get an extra 1/2 to 3/4 inch of soft bread and filling in that first bite I might give it a try at least.
Worked at a place where they fried the chicken salad in a steel round then placed that on a toasted bun. It sounded gross the first time I heard about it, but it tasted amazing once I gave it a chance. This looks pretty tasty, too.
Made this today that was wonderful. I also went the extra mile and made a instapot chicken. Separated the chicken for soup and then chicken salad today. Worth the effort
Damn Sam! That is one fine looking Chicken Salad Sandwich! I’m off to Publix for a roast chicken and then to the kitchen, you just made my dinner decision easy. Thanks Buddy! Maybe just a bit of celery seed?
i can see how the rotisserie chicken from the grocery store would be great - but all I have in the cupboard is canned chicken - guess that'll have to do......
I saw the video title, was confused why someone wouldn't know about a chicken mayo sandwich, and then clicked in and figured it out. Can't say I've ever fried mine, but I might give that a go for that cruch. As a South African, I'm glad you enjoyed that.
I love a good chicken salad either on a sandwich or in a lettuce wrap. Put raisins,celery, and crushed walnuts or almonds. let it sit overnight to rehydrate the raisins and omg its amazing!
I could see making an egg salad sandwich like this and having for breakfast. Maybe a little powdered sugar on top along with some jam dipping sauce like a Monte Cristo. Some bacon crumbled up inside or a sausage side.
I'm with you; I'll leave deep fried items to the places that do it habitually & have a reason to re-use oil. This is actually shallow-fried, so no worries, mate! I might try even less oil, but likely I'd mess it up.
take the chicken mayo filling and put it in a wrap and into air fryer for 13 mins on 180...no oil at all and it'll come out crispy and about a 3rd the calories..
These videos need to come with a health warning. Everything always looks so delicious but I think I'd be in trouble if I ate all of the recipes. I need to save this for a weekend treat.
I really like cold tuna and hot melted cheese. I usually split a pletzel and cheese it, melt and toast it. Then add tuna on top, open face. Saves the roof of your mouth, another benefit.
I have never commented before but this sandwich did it for me. Don't misunderstand I luv your cooking. Gorgeous looking deliciousness, can't wait to make it.
I can make something close to this from what I have at home, if I sub out the ingredients with what I have available. I can make breadcrumbs from seeded bread with the blender, and I have spicy mayo and hot pepper sauce in the fridge. I have normal white onions I can use, and a whole chicken I'll have to defrost. I can't wait to try this out. Thanks Sam!
I grew up in South Africa, and lived there for 2 thirds of my life. My fave version of a chicken mayo sarmie is with ham or bacon. Just the best bites ever.
Also good shredded chicken.... 3 Boneless chicken breasts trimmed of fat and skin. Add 1 cup of water & 1 tablespoon of powered chicken base to your crockpot. MIX 1 tablespoon of the chicken base and 1 tablespoon of Hidden Valley dry ranch mix...and dry rub the chicken breasts. Place the chicken breasts in the crock pot and on HIGH for 3 hours. Shred chicken!
I almost thought i was actually smelling this through my phone screen but realized that it was just my senses of hunger since i haven't eaten in a couple of days now
![BabyChiefDoit - Too Slow (feat. STAR BANDZ) [Official Music Video]](http://i.ytimg.com/vi/zayaxws7RPg/mqdefault.jpg)
That would also be a great way to make a Tuna melt.
That’s what I thought it was going to be before watching
West coast style
@@andrewsbbqsame
Totally making this tomorrow for lunch
Add a couple of pickle spears on the side and it’s golden.
Fellow South African here... drop the sriracha. add Tabasco or Crystal. Me personally add about 75ml for a whole chicken. And for the true experience... You need some cross&blackwell mayo. Terrible mayo, but it works. It's how it is done locally. I preferred Hellman's, but as of recent, it is no longer available locally. If I have time, I will make a Hellman's style mayo by myself. Lots of air, and a touch of xanthan.
I'm making this fried version tomorrow.
Chicken Toastie (Sam TCG)
Chicken Salad:
Shredded chicken
1/2 cup mayo
1-2 tspn Sriracha
3 minced scallions
Salt, pepper, gran garlic to taste
Assembly
2 slices Brioche
1 slice Havarti
Spread on Salad thickly
Dip sammich in 2 beaten eggs, then panko (edges too)
Shallow pan-fry 60-90 seconds, including edges
Drain, cool, slice into triangles, consume
What is panko? I've never heard of it
@@doncunningham3124 Might have to watch the video again.
@@raimondnu3it doesn't describe what panko is. It appears to be something like bread crumbs?
@@raimondnu3nevermind. It's just bread crumbs.
@@doncunningham3124 A lighter and fluffier bread crumbs. Normally we use Japanese Panko, i actually had to google the regular ones. Happy Cooking!
Sam you did it again! From the Couch to the Kitchen to the Table! We tried it today fried in coconut oil, tavern cottage bread, provolone, and homemade chicken salad! Yum!
@@roseholley671 I’m not sure what oil he used…I re watched the video again and still didn’t catch it. I found a comment that said they used coconut oil. It worked great!
A toasted Chicken Mayo is a staple in South African Delicatessens and coffee shops, done in a Pannini press rather than pan fried. The non toasted version is pretty good too and in some shops you can get a Chicken Mayo Croissant which is just as good too. Love this take on a South African Classic!
Exactly. I am from there originally and can't find a decent "toasted chicken" anywhere here. Just does not taste the same.
Croissant 🤤
Get rid of the Mayo, and you’ve got a deal
Yeah! South Africa featuring! Woolies roast chicken is the best! You must do more dishes from South Africa. Please! Braai Broodjies, bobotie, bunny chow to name a few.
Bobotie! And homemade boerewors. Yummy. I live in Northern Ireland and there are so many Saffas here that a butcher near me has started making boerewors, droewors and biltong. He does a roaring trade, many locals enjoy his wares too.
I think every single sandwich known to mankind will be perfect this way
EXCEPT A PB&J I would think lol
Actually I think pb and j would be awesome this way!
With just a touch of honey and "ripe" banana
Did this earlier and it was fantastic! Did not have the same sauce but used a little chipotle sauce and a little of some other BBQ type sauce I have in the fridge. Used Paxo Southern Fried Chicken breadcrumbs - was a great success. Managed to buy a free range cooked chicken after work to use. YUM! Really satisfying meal, served with some chopped avocado and tomato doused with home-made French dressing.
You are absolutely right…this is the best sandwich! I cooked it in coconut oil and this is now my favorite sandwich, too. Thank you. ❤
The crunch from that first bite was INSANE
It was probably a sound byte
@@danielfox3003 Doesn't sound like it to me. Pretty consistent with the other bites.
It sounded like potato chips!
Hey Sam I would love for you guys to show us your take on Paella or tapas? Something fun and there’s lots of options
Sjo, now I am in the mood for a chicken mayo sarmie
Greetings from South Africa !
Lekker, boys !
My fav because so easy! Literally bread,egg,chic,mayo,spice, panco, cheese shit ton onion, fry, then done. Well done B
A local chain restaurant headquartered here in Nebraska called "King's Food Host" had two sandwiches prepared just like that. They were called the Cheese Frenchie and the Tuna Frenchee They closed in the mid seventies but the Frenchie lives on in a few places here
That's a very interesting memory!
Done with cheese and ham it's good too.
Lincoln here - Don and Millie’s has a cheese frenchie but it sucks, lol
@@jeremesmith9266 absolutely true. Don and Millie's does a pretty good burger but the cheese frenchee and the tuna frenchee suck. I worked at a King's in Omaha for a while back in the late sixties.
The crunchy sound that sandwich makes is pure magic.
The lazy man's way to shred chicken/pork/beef = drop the pieces into an electric mixer bowl and turn that thing on.
Never cut a sandwich cross-wise. Diagonally, allows you to eat it without filling painting your face. LOVE this recipe. Padding put to the kitchen, to get started. Almost supper time in Saskatchewan!
sask rep!
MY THEN HUSBAND GOT GROSSED OUT(LITERALLY) THAT I CUT A PB&J DIAGONALLY. HE IS NO LONGER MY HUBBY
@@lovly2cu725 Obviously a fellow with no taste...
For little kids it's good to cut into quarters. Triangles or squares, it doesn't matter. They just need to get the filling into their little mouths before hitting the crust.
No. I disagree. Anyone with children knows there's much less wastage with diagonal cuts than cutting them into squares.
As a South Afican I can truly say chiken mayo is king.
Heavy on the mayo and light on the union and gerkins.
No hot sause.
I like your channel! Keep up the good work
I had no idea chicken mayo sandwiches were a "South Africa thing". They're just so standard, the thing you'll find even in a dodgy petrol station fast food counter in the Northern Cape.
@@TroySpace We grew up with chicken mayo, we mix everything with mayo and what we call “Funeral toebies” its hardboiled eggs mixed with mayo and you use that as a thick spread on bread cut into triangles. You always get that at funerals. Delicious!
Looks amazing. Thanks for such a simple recipe.
Sam you and your boys are truly the goats of RUclips cooking!! Period! End of story!
I watch so many cooking channels but the production on this channel is next level! 👏🏻
And too chatty n off topic at times
Looks delicious! I'll try to make this! Thank you for the recipe!
Hey Sam and team. As a South African I would highly recommend to come and visit. Our food is phenominal. The flavour texture and techniques is something you won’t see anywhere else.
Nice meeting a fellow South African here
Agreed, your food is absolutely phenomenal, people are gems but your electricity supply on the other hand - not so much.
Doubtful
Pizza and French fries
@@ThEASbO
This is true but it most definately does not stop us doing what we have to
made this before, but in the chicken salad I added purple grapes... the sweetness makes all the difference.... If u wanna take it up a notch... make a dipping sauce.
Add chopped walnuts and enjoy You can also replace grapes with dried cranberries. Yum.
You should try this with shredded tuna, red onion, habanero flakes, cajun spice, black pepper, mayo and cheddar. I call it a "brandweer broodjie" which is Afrikaans for fire brigade bread. It's next-level delicious! Greetings from South Africa 🇿🇦.
Oh, that sounds amazing! Definitely trying it! Thanks.
@@nikiTricoteuse You are most welcome. 🙂 I would like to know your thoughts once you've tried it.
@@DeanBothaMusic Will let you know. Plan on making tuna fishcakes in the next day or two so, will keep back some of the tuna and try it. 🙂
@@nikiTricoteuse Ooh! Tuna fishcakes sounds absolutely delicious right about now. I actually haven't made them myself before, but i think i should.
@@DeanBothaMusic They're my favourite easy meal. This is my version and, I like them so much that when l cook mashed potatoes l make extra, just so l can make fish cakes. If you don't have left over potato just boil 3 or 4 and mash them roughly. To the potato add some finely chopped onion, some finely chopped rosemary and parsley, a dash of hot sauce, tabasco or a sprinkle of chili flakes and a can of well drained slightly mashed tuna. Season to taste and mix well. Shape into patties, roll in flour, dip into beaten egg then breadcrumbs and fry over medium heat til golden. Make the patties slightly smaller than you think as, by the time they're breadcrumbed, they grow. It's been decades since l measured anything but l guess about ¼ cup or a heaped tablespoon. If l'm having them for lunch l eat them as is but, my daughter loved to eat them with sweet chilli sauce and for dinner l add a side salad. Depending on the quantity you make, they freeze really well too. Just freeze them uncooked and thaw them before you cook them. As long as there's enough potato to bind, everything else is to taste depending on how much tuna or rosemary or how spicy you like etc. For some reason I don't usually add garlic even though l love it, I've added it a few times but, feel it muddies the taste somehow. It's a pretty flexible recipe and great for making not much go a long way. I also make a more delicate version the same way but, with just potato, canned salmon and parsley. They're good too but, the tuna version is my favourite. 🙂
Oh I remember making something like this, years ago, but the filling was with mushroom, pepperoni, tomato paste, buffalo mozzarella and tomato. I did it with squared sourdough bread.
When I was in the military I came up with a tuna sandwich combo. It had toast with one side having strawberry or grape jam lightly spread across it. The tuna has enough mayo to make it moist, green onion, boiled egg, salt, pepper, shredded cheese mixed all together. I used Albacore tuna. Best tuna sandwich ever!
OMG.. i am so cooking this tomorrow for lunch, but with sour dough bread & roasted turkey. Yum, thank you Sam
Looks really good. However, you mentioned my favorite sandwich, the Monte Cristo. But not just any Monte Cristo, as I have tried several over the years, but the one that was *once* made by the by the restaurant chain Perkins. It used 3 slices of a wonderful yellow bread of type unknown to me that was prepared in a french toast style. Between one outside slice of bread and the middle slice was chunks of carved ham and cheese (not sure what kind of cheese) and between the middle slice and the other outside slice were chunks of carved turkey and cheese. It came served on a plate with a generous portion of raspberry jam on top with a sprinkling of powered sugar on top of everything. The sandwich was good and hot and the cheese was melted and runny. It was incredibly delicious!!!
As I said, I have tried Monte Cristo sandwiches sold by other restaurants, and while good in their own way, they are just now what Perkins managed to create all those years ago. I have tried making it at home and I come close but never succeeded in duplicating the flavor of the Perkins sandwich. I can't seem to find the right bread or cheese or something, I can't even seem to find the right flavor of raspberry jam. Very frustrating!
When I was growing up in the Midwest, these were called ’frenchees’. Cheese Frenchee was the most popular and sold in various restaurants (I’m pretty sure you can still get them), as were tuna frenchees. I don’t think the chicken variant was ever sold in restaurants, but I knew people that would make them at home. I even knew a guy who liked to make his own PB&J frenchees.
Thanks for the memories! Think I’ll surprise my wife with this.
My mom still makes tuna frenchies!
@@djmitchyslickofficial9717 Once something is named, the name tends to stick regardless of how inaccurate it is.
I believe it was originally called the Middle West and later shortened to Midwest, likely due to people not fully understanding the geography of the continent. It's in the same vein as Native Americans being called Indians because the settlers thought they had traveled all the way to India. And despite knowing we are nowhere near India, there are still people today who call them that.
It's one of those things you kinda have to not think about, despite knowing that it will probably irk you when you do hear it used.
I'll def try this. I think adding from sarm to the panko would be amazing too.
YES!!! grated parm in panko is a must!!!
This video inspired me to do the panko fry on a brisket grilled cheese. Probably the best sandwich I have ever made. Going to do a pb&j with this style next.
I always add cream cheese to my chicken salad, definitely gonna to try this!
Shout out to us South Africans! Sam you guys absolutely have to make the South Africa Masala Steak Gatsby! You absolutely will not regret it!
Let's see how he does that one lol
Any gatsby really
Don't know if anyone has suggested yet, but I use a hand mixer with silicone beaters to shred the chicken. Works great. Takes 30 seconds!
I'm making this, but it needs a little something extra in the chicken salad. Smoked Paprika, Red Papper Flakes? I dunno but definitely worth exploring ☺️
Chopped roasted red peppers maybe?
This begs the question… why aren’t we doing this to ALL of our sandwiches?? I got dibs on the PBJ and the Fluffernutter! 🤤
DAMN! I finally have all the ingredients for a Sam recipe in the house
I was just thinking the same thing. I know what I'm having for dinner tonight. That looked super good!
Yep, I just did a rotisserie chicken on my grill last night and shredded the whole thing for a weeks worth of lunch sandwiches... Looks like dinner tonight!!!
This chix sandwich is comfort food, love the crispy exterior. Tip=Pour 1 cup low sodium chix broth over shredded chix, mix & store over night. Chix is amazingly tender the next day to make this sandwich or for another recipe.
Hey Sam Make your own version of the New Haven-style white clam🍕
Cheers from San Diego California
I’ve always LOVED chicken salad on toast so this sounds delicious!!
Looks delicious! Just a side note, I love my 7" Sam the Cooking Guy Nakiri knife!
Just made these tonight. We LOVED them. Delicious! My chicken salad was a bit different. I made it with my usual recipe but the egg, panko and frying them made them super sandwiches.
Out of all the videos you guys produce, I like the sandwich videos the best and this one doesn't disappoint. When it comes time to cutting it, I like to cut diagonally but come in from the point about 1/2 to 3/4 inches. It adds class, in my mind anyway.
I don't know what you mean by "come in from the point." Do you mean not cutting all the way to the corners? Or cutting off center so one piece is smaller than the other? Something else?
@@jbeargrr It’s about making your cut 1/2 to 3/4 of an inch back towards the crosswise cut.
So like a compromise between the diagonal and crossways. I could live with that.
I’m one who NEVER cuts diagonally because that results in two whole bites out of every half sandwich that is more crust than soft bread.
But if I could get an extra 1/2 to 3/4 inch of soft bread and filling in that first bite I might give it a try at least.
@@LifeIsThePrayer I see. I like crust, and always spread out my fillings to the edges, so I get plenty of filling in every bite.
LOVE this idea! I have a batch of chicken salad in the fridge right now, so this is tonight's dinner idea.
Worked at a place where they fried the chicken salad in a steel round then placed that on a toasted bun. It sounded gross the first time I heard about it, but it tasted amazing once I gave it a chance. This looks pretty tasty, too.
Made this today that was wonderful. I also went the extra mile and made a instapot chicken. Separated the chicken for soup and then chicken salad today. Worth the effort
Damn Sam! That is one fine looking Chicken Salad Sandwich! I’m off to Publix for a roast chicken and then to the kitchen, you just made my dinner decision easy. Thanks Buddy! Maybe just a bit of celery seed?
i can see how the rotisserie chicken from the grocery store would be great - but all I have in the cupboard is canned chicken - guess that'll have to do......
Heck I would add some thinly sliced celery instead, would add some nice texture and I love the combo anyway.
Make a chicken salad sandwich on buttered(outside) white, and grill it up like a toasted cheese sandwich...Yum! Amazingly good!
I saw the video title, was confused why someone wouldn't know about a chicken mayo sandwich, and then clicked in and figured it out. Can't say I've ever fried mine, but I might give that a go for that cruch. As a South African, I'm glad you enjoyed that.
I love a good chicken salad either on a sandwich or in a lettuce wrap. Put raisins,celery, and crushed walnuts or almonds. let it sit overnight to rehydrate the raisins and omg its amazing!
I add grapes & black olives & serve on cinnamon rasin bread!
I usually add diced apple and celery, and curry powder to my chicken salad. Not a fan of hot sauces, so I’ll try it w/out the sriracha.
It looks delicious, I am definitely going to try this recipe.
This looks amazing I want this so bad!
I am making ALL my fave grilled cheeses like this
I think this would be good with tuna salad too, like a tuna melt but even better 🤤
I could see making an egg salad sandwich like this and having for breakfast. Maybe a little powdered sugar on top along with some jam dipping sauce like a Monte Cristo. Some bacon crumbled up inside or a sausage side.
Happy Monday
The intro beat into the taste test was sick 👏🏼👏🏼👏🏼
I don’t deep fry anything, but if I did this would be on top of my list!
I'm with you; I'll leave deep fried items to the places that do it habitually & have a reason to re-use oil. This is actually shallow-fried, so no worries, mate! I might try even less oil, but likely I'd mess it up.
Shallow frying uses surprisingly little oil. Strain through a coffee filter and reuse a few times.
take the chicken mayo filling and put it in a wrap and into air fryer for 13 mins on 180...no oil at all and it'll come out crispy and about a 3rd the calories..
So simple, yet looks amazing. Gotta be absolutely delicious.
These videos need to come with a health warning. Everything always looks so delicious but I think I'd be in trouble if I ate all of the recipes. I need to save this for a weekend treat.
As a South African and subscriber this filled me with joy
My chicken salad has cheddar and bacon along with onion. This would make it soooo good! 🤤
Buffalo chicken ranch with this would be amazing
3:59 i always wondered what could possibly make bread better... turns out the answer was more bread
Lovely, mate. Gonna rock out with this on Saturday. It feels like a Saturday sandwich.
I really like cold tuna and hot melted cheese. I usually split a pletzel and cheese it, melt and toast it. Then add tuna on top, open face. Saves the roof of your mouth, another benefit.
I just finished eating one wrapped in seasoned bacon before frying with jalapeño cheddar and deep-fried onions and pickles. Good stuff.
I have never commented before but this sandwich did it for me. Don't misunderstand I luv your cooking. Gorgeous looking deliciousness, can't wait to make it.
Now can you make one with shrimp? Like the Korean shrimp toast? Yummy!
That looks amazing! I'm thinking some grated Parmesan in with the panko would kick it up a bit.
Tried this one a few days ago. Awesome and will be making it again. Thanks Sam!
Yay!!!🎉🎉🎉 MY HOME COUNTRY SOUTH AFRICA 🇿🇦!!!! They make the best ever chicken Mayo! I would love to try this version of it!!! 🎉❤!!!
I can make something close to this from what I have at home, if I sub out the ingredients with what I have available. I can make breadcrumbs from seeded bread with the blender, and I have spicy mayo and hot pepper sauce in the fridge. I have normal white onions I can use, and a whole chicken I'll have to defrost. I can't wait to try this out. Thanks Sam!
I’m from Cape Town. I add butter in with the oil to fry the sarmie. To me it tastes better.
Looks fantastic! Dang it, trying to go more Keto but.....
Do a series on road trip foods - like decent things to pack
I grew up in South Africa, and lived there for 2 thirds of my life. My fave version of a chicken mayo sarmie is with ham or bacon. Just the best bites ever.
Looks and "sounds" amazing. Appreciate your recipes, humor, and cussing. Keep em' coming Sam!
you are the expletive chef, lol, everything you makes looks so good, carry on
The crunch… OMG!!!!….. THE CRUNCH!!!!!!!!! Gotta have one now…
I had to put my headphones on to hear that crunch again!!!!! ASMR HEAVEN!!!!!
Definitely going to try this one out! Looks absolutely delicious 🤤
You know it's good when a youtuber stops talking and just enjoys his food.
Another great video, Sam! Next month should be Hatch Chile month!
The knife scrape sounded like a Foley artist grinding an axe.
This needs to happen w tuna please
Also good shredded chicken....
3 Boneless chicken breasts trimmed of fat and skin. Add 1 cup of water & 1 tablespoon of powered chicken base to your crockpot. MIX 1 tablespoon of the chicken base and 1 tablespoon of Hidden Valley dry ranch mix...and dry rub the chicken breasts. Place the chicken breasts in the crock pot and on HIGH for 3 hours. Shred chicken!
LITERALLY, LITERALLY the absolute best sandwich I've EVER eaten. You have got to try this!!!!!!!!!
What's even better is a Monte Christo that's been dipped in funnel cake batter then fried!
Bro... That sandwich was one of the best I ever had... But I kicked it up a knotch and used coconut oil for added sweetness...SOOOO GOOOD.
I almost thought i was actually smelling this through my phone screen but realized that it was just my senses of hunger since i haven't eaten in a couple of days now
You can tell it was good because Sam kept taking bites despite the one-bite “rule”
This is really popular in Australia too. But normally just Chicken and Mayo toastie, but not deep-fried. More so like a cheese-toastie.
Add some lemon zest to the 'chicken salad'. Next level. Greetings from RSA
I make this toasted all the time. Sometimes I make it as a savoury stuffed French toast… it’s a beautiful thing
"You never cut a sandwich across the equator."
JAMES MAY HAS ENTERED THE CALL
I swear I heard that Chicken Sandwich say “Padam Padam” when you scraped your knife across it!
Hello Sam! Could you please make your take of my beloved School Lunch Fiestada (octagon shaped taco style pizza)? Thank you!
Served with fries = SCORE! You did it again Sam, brilliance with simplicity! This could really work in a sandwich shop!❤❤❤😂😂😂
Looks Delicious fried to the golden brown with the crunch in every bite 🎉🎉🎉🎉🎉