Creamy Chicken, Gouda, Olive With Mayo Sandwich

I was torn between making a toastie or a sandwich. Since I had some leftover cooked chicken (from having roasted a whole chicken, which I usually save for chicken soup or any shredded chicken dish), and I also had a few olives on hand, I found myself leaning toward mayonnaise instead.

And with mayonnaise, from my own experience, doesn’t always play nice with a toastie. Sometimes the filling turns too runny, and you end up with bread that’s crisp and toasted on the outside but soggy and scalding hot on the inside. It’s not just that, either, the heat can also cause the mayonnaise to separate, which isn’t exactly pleasant. I’m not saying it’s impossible, there are plenty of hot dishes that use mayonnaise, just that it doesn’t always turn out the way we picture it in our heads ;D

So yeah went with a delicious sandwich of cooked chicken with mayonnaise, olives, and gouda cheese, all packed inside a nice rustic, toasted loaf, simple and delicious! Let’s get to the recipe!

Creamy Chicken, Gouda, Olive With Mayo Sandwich

Servings: 1
Time: 10mins
Difficulty: Normal
Rating: ★★★★★
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Gotta say especially in the Summer a nice lighter meal tastes pretty great! ;D

Ingredients

Bread – 2 Large Slices (Rustic Bread)
Chicken – +/- 120g (Already Cooked, Shredded)
Olives – To Taste (Already Pitted)
Gouda Cheese – 2 Slices
Mayonnaise – 1 Tablespoon
Pepper – A Pinch

Directions

Start by cutting two slices of good rustic bread and toasting them.
Shred the chicken and add the mayonnaise and a pinch of pepper, mix and taste, adjusting the seasoning to your liking.

Assemble the sandwich with the cheese, followed by the chicken and mayonnaise mixture, then some sliced olives, and that’s it, enjoy!

Notes & Tips: The chicken itself was already tasty (it had a touch of lemon and mint that I used to make the broth), but if you’re working with plain chicken, it’s best to season it with sweet paprika, smoked paprika, cilantro, garlic powder, and maybe a little lemon juice and cilantro, just heat it through in a skillet and then follow the recipe.

Or well just a squeeze of lemon juice into the chicken and mayo mixture can brighten it up nicely if your chicken was plain to begin with.

You can also butter the outside of the bread for a slightly richer version.

Use bread that can hold up to a creamy filling, a dense, rustic loaf works much better here than a soft sandwich bread, which can turn mushy fast.

Shred the chicken while it’s still slightly warm, it absorbs the mayonnaise and seasoning more evenly than cold chicken.

If you like a bit of crunch, pit and slice the olives thin so every bite gets a bit of that briny pop instead of one big olive taking over or add things like potato chips ;D

This filling also keeps well in the fridge for a day, so it’s worth doubling the chicken mixture if you want a quick lunch ready to go.

If you toast the bread first and let the chicken mixture cool slightly before assembling, the cheese won’t melt into a mess and the sandwich holds together better for eating on the go.

This recipe for Creamy Chicken, Gouda, Olive With Mayo Sandwich was originally created on BakeAfter.com. Esta receita de Sandes de Frango Cremoso com Queijo foi publicada em português no Iguaria.com.