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Cob Chicken Sandwich Recipe
Take your sandwich to the next level with this cob loaf stuffed with roasted chicken, celery, spring onions, and cucumber. The fresh dill and tangy dressing of mayonnaise, sour cream, and Dijon mustard give it a burst of flavor, all enhanced by a squeeze of lemon. Tucked into the Bakers Delight White Cob Loaf, this is the perfect blend of crunchy, creamy, and savoury.
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Ingredients
Bakers Delight White Cob Loaf
1 whole roast chicken
2 celery sticks (finely chopped)
1/4 cup chopped spring onions
1 Lebanese cucumber (finely sliced)
1/4 cup fresh dill
2 tbsp mayonnaise
2 tbsp sour cream
1 tsp Dijon mustard
1 lemon wedge
1 tsp salt
1 tsp pepper
5 romaine lettuce leaves
Method
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Step 1
Finely chop the vegetables and herbs. Remove the skin from the chicken and shred
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Step 2
Place shredded chicken in a bowl and add the celery, spring onions, dill, mayonnaise, sour cream, mustard, squeeze of lemon, salt & pepper. Toss to fully coat the chicken
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Step 3
Cut the cob loaf lengthways to expose the middle. Remove the inner bread filling from both the top and bottom loaf
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Step 4
Layer the loaf with the romaine lettuce, half the chicken mix, followed by a layer of cucumber and then the remaining chicken mix. Place the top of the cob loaf back onto the chicken mixture
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Step 5
Cut into smaller sandwich servings and enjoy!
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