You are all witness to my love of sandwiches. I could eat them one after another until the whole tray is gone. These particular sandwiches are my favorite because of the crunchy vegetables that add a magnificent crunch. I like keeping the chicken chunky, so there’s more of a bite to it. Are you team finely shredded chicken or team chunky chicken? The ingredients are very basic in this recipe, but the flavors combine to give such a nice flavor that you’ll be making these on the regular. I mention some tips for boiling the chicken below, and they keep the chicken form getting that old chicken taste and smell, so don’t skip out on that step!

Here’s what you’ll need:

1 loaf sandwich bread

1 pound chicken fillets

2 cups finely shredded cabbage

1/3 cup Mayo

1/4 cup cream

1/2-3/4 tsp black pepper

salt to taste

1 Tblspn sriracha

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If you’re not sure how to keep chicken deliciously tender when boiling, follow these instructions: Cover the chicken in water, just until it’s covered, not too much. Start the flame and let it come to a simmer. Add a bay leaf and 1/2 tsp salt. Let it boil, slightly covered until the chicken is cooked through. Let it come to room temperature while sitting in the stock. Take it out and shred with a fork. You can use the stock for a soup or rice.

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For the sandwiches, it’s pretty straightforward. Mix all the ingredients together, slather some mix between two pieces of bread, cut in any shape you like and eat. This is a great spread to have in the fridge, ready to use at a moment’s notice. For convenience I always use a bag of ready to use coleslaw, which is a mix of cabbage, purple cabbage and carrots.