Poached Chicken Sandwich

Name: Poached Chicken Sandwich
Prep time: 15 min
Cook time: 20 min
Yield: 3-4 rolls
Cuisine: Middle Eastern

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roubashahin.com.au

Mains Burgers & Sandwiches

Creamy, crunchy, juicy—this chicken sandwich hits every note. Soft rolls, tangy mayo mix, and the fluffiest shredded chicken you'll ever make.

PREP TIME

15 minutes

COOK TIME

20 minutes

SERVES

3-4 rolls

About this recipe

This poached chicken sandwich actually started as a grilled chicken recipe—but somewhere along the way, I changed my mind. I ended up poaching the chicken, and of course, at the time, everyone was using their stand mixers to shred it. So I gave it a go, and it worked wonders. The texture came out soft and fluffy—perfect for sandwiches.

The mix is creamy from the Kewpie mayo, punchy from the red onion and gherkin, and it all comes together in a toasted Turkish roll. It’s easy to prep ahead and even better the next day.

If you love wraps and burgers, check out my crispy cauliflower wrap—my childhood sandwich in a wrap—or my collection of 7 bold burgers from beef to halloumi. This sandwich belongs right there with them.

Ingredients

For poaching

2 large chicken breasts
Cold water (enough to fully submerge the chicken)
2–3 spring onions
4–5 whole black peppercorns
2 lemon peels
1 bay leaf
1 teaspoon salt

For the chicken mix

1 small red onion, finely diced
3–4 gherkins, finely diced
½ cup Kewpie mayonnaise (or to taste)
Freshly cracked pepper, to taste

For assembling

3–4 Turkish bread rolls
Butter, for toasting
Romaine or cos lettuce leaves

Notes from Rouba

Start poaching in cold water to ensure the chicken cooks evenly and stays juicy.
Let the chicken rest in the poaching liquid—it locks in moisture.
Use a stand mixer to shred for that perfect fluffy texture.
Kewpie mayo makes all the difference here.
Turkish rolls toast beautifully—soft inside, crisp outside but you can use any rolls
This filling also works well in wraps or lettuce cups.
Keep the mix chilled and use within 3 days.

Method

Step 1. Poach the Chicken

Place the chicken breasts in a pot and cover with cold water. Add spring onions, peppercorns, lemon peel, bay leaf, and salt. Bring the water to a gentle simmer over medium- low heat (not a boil). Once it begins to bubble lightly, lower the heat, cover and poach gently for 10–15 minutes or until the chicken is just cooked through. Turn off the heat, cover the pot, and let it sit for 5–10 minutes. Remove chicken and let it cool slightly.

Step 2. Shred the Chicken

While still warm, place the chicken into a stand mixer fitted with a paddle attachment. Mix on low speed until shredded (it takes less than a minute). You can also shred it by hand using two forks.

Step 3. Make the Chicken Filling

Add the diced red onion and gherkins to the shredded chicken. Add the Kewpie mayonnaise and season with cracked pepper. Mix until evenly combined and creamy.

Step 4. Assemble the Sandwiches

Cut the Turkish rolls in half and lightly butter the insides. Toast until golden. Add a few lettuce leaves to the bottom half of each roll. Spoon on a generous amount of chicken filling, then close the sandwich. Slice and serve—or wrap up for a ready-made lunch.