Grilled Chicken Sandwich with Salsa, Cheese and Vegetables

Step-by-step recipe

1. A chicken sandwich is fairly small, so to make it more filling we build it in layers. We usually use three layers of bread and two layers of filling, with a slice of bread separating the chicken from the vegetables. Ideally, all the layers of bread and filling should be packed quite tightly – that way the sandwich holds its shape and doesn't fall apart while you eat.
   
2. The chicken breast and the bread need cooking. You can do both one after the other in a grill pan. It has a ridged bottom, and the grill marks on the food look really appealing. First, toast the bread. We toast only the slices that will be on the outside. The ones in the middle stay soft, which makes the sandwich hold together more firmly. Heat the pan and toast four slices of sandwich bread on it until they're slightly dry and golden brown.
   
3. The chicken breast needs to be made thinner. Use a knife to slice the thick parts horizontally and open them out like a book. Place the breast between two layers of plastic wrap and pound it lightly with the flat side of a meat mallet. The goal is to make the meat thin and even, then cut it into two equal pieces – you don't need perfect geometry; a chicken sandwich looks good with the chicken peeking out from under the bread a little. Each piece should be the same size as the bread slices or slightly bigger.
   
4. Brush the hot grill pan with a little vegetable oil. Lightly salt the chicken pieces, season with black pepper and rub with sweet and hot paprika. Grill the chicken until fully cooked and nicely browned. Let the chicken cool to room temperature.
   
5. Now you can assemble the sandwiches. I recommend laying the two bottom slices of toasted bread on a flat plate – it's easier that way. The bottom layer of filling will be the grilled chicken and processed cheese. Spread each slice of bread with hot ketchup or Mexican salsa. Put a piece of grilled chicken on top of the sauce.
   
6. Unwrap the processed cheese slices and peel off the plastic film. Be careful – the cheese tears easily. Cover each piece of chicken with cheese. Spread the untoasted bread slices with mayo-based sauce – it can be a store-bought barbecue-flavored one. Cover the chicken and cheese with the soft bread and press down lightly. Spread the top of the bread with mayo sauce too – that way the chicken sandwich will be juicier.
   
7. You can sprinkle the sauce with black pepper – it's tasty and adds a little kick. Wash the lettuce leaves and dry them – they mustn't be wet at all. Lay the lettuce on the bread, dividing it evenly. Slice a ripe tomato into thin rounds and lay them on the greens. The cucumber can be fermented or pickled. Slice it thinly and lay it over the tomato.
   
8. Cover the vegetables with a slice of processed cheese, taking it out of its film wrapper. Spread the last slice of toasted bread with mayo sauce on one side. Top the chicken sandwich with it and press down lightly. To keep the sandwiches from falling apart, put them on a flat plate and cover with a cutting board with a light weight on top – for example, a 0.5 L jar of water. Don't use anything heavier, or it will simply squash the sandwiches.
   
9. After 15–20 minutes, you can remove the weight and cut the sandwiches diagonally in half. That gives you four triangular sandwiches. Serve them on a plate with lettuce leaves and sliced vegetables. Or, if you're getting ready for a picnic, simply wrap the sandwiches in parchment paper or pack them in disposable plastic boxes.
   
10. If you make these with buns, choose ones that aren't too rich or sweet. Toast the buns in the pan too, but only on one side. If you don't have a store-bought mayo-based barbecue sauce, try mixing a little mayonnaise with spices and a few drops of a suitable steak sauce. You can make the sandwiches spicier – they'll be even tastier.