Pocket Bread Sandwich Recipe
Servings 12
Ingredients
For Stuffing
- 1 cup cooked chicken shredded
- 1 cup shredded cabbage
- 1 capsicum thinly sliced
- 1 carrot shredded
- 3 tablespoon tomato ketchup
- 2 tablespoon mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon cooking oil
- 1/2 teaspoon freshly ground black pepper
- salt to taste
- For Sandwiches
- 12 bread slices
- 4 eggs
- 1 cup bread crumbs
- oil for shallow frying
Instructions
Method
- Heat up oil in a large frying pan over medium high heat.
- Add chicken and stir fry for 1-2 minutes or until crispy.
- Now add all the veggies and stir fry for 1 minutes or until crisp-tender.
- Season with salt and pepper.
- Stir in the mayonnaise, ketchup and soy sauce until well combined.
- Turn the heat off.
To Make Sandwich Stuffing
- Take two bread slices and cut them into round shape with a cutter or a mug.
- Press them to make it thin.
- In a shallow bowl, beat eggs with salt and pepper.
- Press the round part of both slices together and dip in egg then roll in bread crumbs.
- Shallow fry for 2 minutes or until they turn crispy and golden on both sides.
- Remove from the oil and repeat this method with remaining bread slices.
- Now cut bread slices into halves.
- Try open them from between like a pocket and fill it with chicken veggie filling.
- Transfer into a serving platter. Pocket Bread Sandwich is ready to serve. ENJOY!
Notes
Serving Suggestions:
Serve with tomato ketchup or your favorite dipping sauce.
Serve with tomato ketchup or your favorite dipping sauce.