Chicken sandwich

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Chicken sandwich
Chicken salad sandwich 01.jpg
A chicken salad sandwich
Course Main course
Serving temperature Hot (or cold, as in submarine sandwiches)
Main ingredients Chicken, bread
Cookbook: Chicken sandwich  Media: Chicken sandwich

A chicken sandwich is a sandwich which typically consists of a boneless, skinless, breast of chicken served between slices of bread, on a bun, or on a roll.

Composition[edit]

The sandwich usually consists of a chicken filet or patty, toppings and bread. The chicken can be deep fried, grilled, or roasted, and white or dark meat chicken can be used. Shredded chicken in one form or another, such as chicken salad, can also be used in chicken sandwiches. Wrap versions of the sandwich can also be made, in which the ingredients are rolled up inside a flatbread, such as a tortilla.

Open-faced versions of the sandwich, which feature hot chicken served with gravy on top of bread, are also common variations.

Varieties[edit]

History[edit]

Chick-fil-A claims that it invented the fried chicken sandwich in the 1940s. This claim is unsubstantiated, though the Chick-fil-A southern-style chicken sandwich (served with pickles on a steamed roll), introduced in 1964, was most likely the first chicken sandwich introduced by a fast food restaurant chain.[1] Other notable vendors of chicken sandwiches include KFC and Popeyes Louisiana Kitchen. Today, most major fast food, fast casual and casual dining chains feature some sort of chicken sandwich, even at restaurants where chicken is not a specialty.

Hot chicken sandwich[edit]

For Nashville hot chicken, see Hot chicken.
See also: Hot Brown
Hot Chicken sandwich topped with green peas

The hot chicken sandwich or simply hot chicken (Quebec French: sandwich hot chicken) is a type of chicken sandwich consisting of chicken, sliced bread, and gravy. The sandwich is usually served with green peas and commonly found in Eastern Canadian cuisine.

Regional cuisine[edit]

The hot chicken sandwich with green peas is especially popular in Quebec and is often considered one of the province's staple dishes.[2][3] Since it is so commonly found in eateries of Quebec (Rôtisserie St-Hubert, Valentine, e.g.) and less seen outside the province, many Québécois regard it as a part of Quebec cuisine and believe it to have originated in the province.[2] This combination of chicken, gravy, and peas is known by its own term: galvaude.,[2] seen in poutine galvaude.

Although less featured in other areas of North America, the sandwich is also found in small diners from the Canadian Maritimes[4] and throughout the Southeastern United States.[5]

History[edit]

The hot chicken sandwich was a working-class dish already common and well established in North American cuisine by the early 1900s[6] and featured on the food menus of pharmacists and druggists of the time.[7] Due to its ease of preparation and its minimal costs, the sandwich was also widely served in the mess halls and cafeterias of the mid-1900s.[8][9]

See also[edit]

References[edit]

  1. ^ Calia, Michael; Jargon, Julie (8 September 2014). "Chick-fil-A Founder, a Champion of Conservatism and Chicken, Dies at 93". The Wall Street Journal (Subscription required). Retrieved 8 September 2014. 
  2. ^ a b c McMillan, David; Morin, Frederic; Erickson, Meredith (Oct 11, 2011), The Art of Living According to Joe Beef: A Cookbook of Sorts, Random House Digital, Inc., 
  3. ^ Fodor's Travel Publications, Inc. (2011). Fodor's 2011 Montréal and Québec City. Fodors Travel Publications. p. 16. ISBN 978-1-4000-0510-9. 
  4. ^ Canton, Richard Todd (May 31, 2012), Food for Thought:A Working Man's Guide to Life, iUniverse 
  5. ^ Edelstein, Sari (Oct 22, 2010), Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals, Jones & Bartlett Learning 
  6. ^ GREENE FULLER, EVA (1909), THE UP-TO-DATE SANDWICH BOOK 400 Ways to Make a Sandwich, CHICAGO: A. C. McCLURG & CO. 
  7. ^ American Druggist and Pharmaceutical Record, 58-59, American Druggist Publishing Co., 1911 
  8. ^ Richards, Lenore; Treat, Nola (1966), Quantity cookery; menu planning and cooking for large numbers, Little, Brown and Company 
  9. ^ BRADLEY, ALICE (1922), Cooking for profit; catering and food service management, Chicago: Home Economics Association 

Further reading[edit]

External links[edit]