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Sandwich of the Week: All About The Bread’s Honey Chicken

Sandwich of the Week: All About The Bread’s Honey Chicken

Los Angeles sandwich shop focuses on the staple of a good sandwich: the bread

All About The Bread’s honey cilantro lime grilled chicken sandwich.

As a born-and-bred New Yorker, I have a certain affinity for a good sandwich. The minerality of the water in this city allows the resident bakers to turn out delicious bread, which I didn’t realize I was addicted to until I moved to Los Angeles. Stranded in the land of burger chains and kombucha breweries, I had a difficult time finding a sandwich shop that took this menu item as seriously as I do.

That is, until I found All About The Bread on West Hollywood’s Melrose Avenue, where they clearly approach baking with gravitas, turning out fresh loaves every 30 minutes on the premises. Sure, you can build your own sandwich with their quality meat, cheeses, and produce, but their menu includes a number of combinations that are pretty close to sandwich perfection.

My go-to was the honey cilantro lime grilled chicken, a great play on east-meets-west flavors. The honey glazed chicken, fresh salsa verde, roasted red pepper, avocado, and jalapeño jack cheese give it a Mexican-inspired tilt that practically screams Southern California, while the bread — crunchy, golden, and still warm when you unwrap the sandwich — made me wax nostalgic for crispy bagels and a food culture that holds the breakfast, lunch, and late night staple in its rightfully exalted position. Luckily, All About The Bread and its honey cilantro lime grilled chicken sandwich is there for those who know and appreciate a well-crafted, comforting sandwich.

Kate Kolenda is the Restaurant/City Guide Editor at The Daily Meal. Follow her on Twitter @BeefWerky and @theconversant.


Wendy&rsquos Honey Butter Chicken Biscuit Sandwich Is Just Around $2 For The Rest Of April

When you wake up in the morning, the last thing you probably want to do is cook yourself breakfast. I get it! That said, you are probably trying to watch your money. I also get that! But here's the thing. we all deserve to treat ourselves sometimes, especially if that treating ourselves doesn't involve spending a lot of money. Enter, Wendy's Honey Butter Chicken Sandwich, which is becoming a whole lot cheaper for the next month.

If you head to your local Wendy's during breakfast hours you can get yourself a delicious Honey Butter Chicken Biscuit sandwich from participating locations for only $1.99. Yes, we're talking about a breakfast sandwich that features a crispy chicken fillet and sweet maple honey butter all on top of a fluffy buttermilk biscuit, for less than the price of that fancy coffee you probably order a lot of other mornings. Looking at you. also me.

At that price, simply no one could blame you for adding a side of crispy seasoned potatoes and a Frosty-ccino to round out your meal! It just makes good financial sense. Unlike a lot of other deals, you don't have to do anything to get it. it's simply cheaper! TY, Wendy's.

But don't mull over this decision for too long now! It's only available from now until May 2. I say "only" but actually, that's quite a long time to get tons of delicious and cheap chicken breakfast sandwiches in your hands. April is already looking up!


Greg came up with the idea for this recipe and it was amazing. The sauce, the chicken, the pickles, the doritos, all of it. The leftover chicken was served over salad greens with sliced grapes and tomatoes. And that was almost equally delicious as the first night.

For this recipe the best choice for chicken is a combination of thighs and breasts. You get the white meat but also the flavor and tenderness from the dark meat. You can serve the chicken hot or cold, more like chicken salad sandwiches. I liked it warm.

I made homemade buns. I love this recipe from Taste of Home. It only takes 40 minutes for homemade yeast buns from start to finish! You really don’t have to let the dough raise so that’s why it’s fairly quick.

Add this easy 5 ingredient summer meal to your menu this week! Serve with chips and grapes or watermelon. Yum!

More Chicken Slow Cooker Recipes…

What Pressure Cooker Did You Use?

To make Slow Cooker Honey Mustard Chicken Sandwiches I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

Print


  • 1. Shred small pieces of boiled chicken in a bowl.
  • 2. Add mayonnaise and pepper to it.
  • 3. Mix it thoroughly.
  • 4. Take a slice of bread and spread the mixture on it.
  • 5. Now chop capsicum and lettuce into small pieces.
  • 6. Put them on the slice.
  • 7. Put another slice on top of it and cut them into two.
  • 8. Serve with tomato ketchup or coriander chutney.

Recipe Notes

You can also use tomato and capsicum or any other veggies instead of lettuce.


The Ultimate Chicken Schnitzel Sandwich

Stacy Adimando

Raegan Steinberg, co-owner of Arthur’s Nosh Bar in Montreal’s hip Saint-Henri neighborhood, calls her partner chef Alex Cohen an “everything and the kitchen sink kind of cook.” Called the McArthur Sandwich, this high-piled schnitzel-filled creation adapted from the restaurant is the perfect example of his genius. Pounded and breaded chicken is topped with sweet honey, salty dill pickles, and vinegar-y iceberg slaw, then served upon crispy challah toast. The secret to the crunchy yet hearty schnitzel breading: instant mashed potato flakes mixed into the breadcrumbs.

The Ultimate Fried Chicken Schnitzel Sandwich

The Ultimate Chicken Schnitzel Sandwich

Baked Honey BBQ Popcorn Chicken

I like to think I’m a PRO at football snacks. I would be play in the snack Super Bowl every year if there was a snack Super Bowl. This is not meant to brag I’m just a very good football snack maker! And one of my all-time, kick you in the pants football snack to make is popcorn chicken. Actually, it’s these bacon wrapped jalapeños, but you already knew that. Second place is popcorn chicken aka little breaded chicken bites that are super juicy on the inside, crunchtastic on the outside, and served with an array of dipping sauces including but not limited to ketchup, honey mustard, and BBQ sauce.

And guess what? I bake my popcorn chicken!

I love homemade popcorn chicken and one of my favorite varieties to make is this honey BBQ version. Basically plain popcorn chicken bites submerged in a tangy and sweet honey BBQ sauce while they’re still warm. The sauce is sticky and its flavor sinks into that crispy popcorn chicken breading. It’s all absolutely incredible and you don’t even need a dipping sauce!

The breading! It’s easy peasy stuff. There are 3 layers of breading. But don’t get scared, it’s all super simple. First you’ll need flour. The chicken pieces will get a coating of flour prior to taking a dunk in egg. The flour helps the egg stick, the egg helps the crunchy coating stick. So, you’ll have a few bowls happening on your counter but I promise the clean up is a cinch.

For a super crunchy and thick coating– we’re going to use crushed corn flakes cereal. The cornflake crumbs will be mixed with some seasonings for added flavor like salt, pepper, smoked paprika (YES!!), and garlic powder. It’s all very yum.

Then you’ll bake the popcorn chicken until super crisp. Usually just under 20 minutes or so, but keep your eye on them. If your bites are cut very small, it might only be about 15 minutes. Use your best judgment. These are hard to mess up.

Look how golden and crisp. ↓ ↓

The honey BBQ sauce is nothing more than these 3 ingredients: your favorite BBQ sauce, honey, and a little ketchup. It’s all warmed together over the stove to sort of thin it out, then poured over the warm chicken. Give it a toss, taste test, and GASP you’ve met your new favorite game day snack. Also works perfectly as an easy dinner option served with sweet potato fries. And, I’m being super serious here, is really good on salad. Chopped up on top of a lettuce/tomato/cucumber/bacon crumble/shredded cheddar cheese action. Good glory! It’s fantastic.


They all sound yummy, but I will try the Easy Multigrain Sandwich Bread

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Barbecue Chicken Sandwiches

You know when you come home from a trip, you just crave a home cooked meal. After eating out for a week, I just felt gross and wanted something comforting and something that came out of my kitchen. The problem is that I just didn’t feel like cooking. I spent the day at Costco and the grocery store filling my house again with food, but had zero motivation to make something that required more than 5 minutes of work. So this is what I came up with. I saw something similar on Martha Stewart and completely took the idea and ran with it. Thanks Martha!

It was exactly what I was looking for. Easy. Comforting. Delicious. I will make this on nights that I do feel like cooking even! The key is the butter that you make to put on the bread. It just adds a bit of something-something that makes it go above a store bought chicken and some barbecue sauce on some toasted bread.

1 rotisserie chicken shredded
1 1/2 cups barbecue sauce (I used my homemade sauce, but your favorite bottle sauce will be wonderful also)
3 tablespoons room temperature butter
1 Tablespoon chopped fresh parsley
1 garlic clove minced finely
salt and pepper
4 rolls or 8 slices white bread

Combine the butter, garlic, parsley, salt and pepper in a bowl.

Set the butter aside. The leftover butter is so good on corn, garlic bread, tossed into pasta. It is the same butter that I use for my garlic bread. Yum.

Shred the chicken.

Put the chicken into a saucepan and add the barbecue sauce. Cook over medium heat until heated through.

Meanwhile, butter your rolls. Stick them in a hot oven to toast.

Put some chicken mixture on the toasty, garlic roll.

Dinner is ready. I served mine with a side of cucumber salad. But this sandwich alone would make me very happy too.


Popeyes Chicken Sandwich Recipe

After careful consideration, my husband and I finally did it – we tried the infamous Popeyes Chicken Sandwich.

This sandwich went completely viral when it first came out and basically sold out everywhere! I remember being shocked by seeing crazy lines out the door, driving by one of their locations.

After the crowds and lines finally died down, we gave them a try. We both thought the sandwich was really tasty and enjoyed the buttery brioche bun they used, but overall wished it was a little bigger, haha.

My favorite part of the fried chicken sandwich was the flavorful and crunchy breading, that actually didn’t taste greasy, as well as the juicy chicken that was perfectly cooked. The sandwich seemed easy enough to try and recreate so I decided to tackle it at home.

After a handful of tests in the kitchen, I ended up with a copycat Popeyes Chicken Sandwich Recipe that I’m really happy with. It’s crunchy on the outside, juicy on the inside, and finished with a simple spicy mayo with nice kick, salty pickles and a perfectly buttered and toasted brioche bun. Our Popeyes chicken sandwich recipe is fairly simple, don’t require any hard to find ingredients and are really delicious.


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The exact recipe has remained a closely guarded secret. Until now.

Peter Rowland's famous chicken sandwiches

Shredded rocket leaves or watercress make a good peppery addition to these sandwiches. A pinch of hot paprika or cayenne will also add a little spice. The mayonnaise recipe makes twice as much as you need but keeps well in the fridge.

1/2 chicken breast (about 300g), poached and diced

125ml (1/2 cup) home-made mayonnaise

3 tsp finely chopped flat-leaf parsley

3 tsp finely chopped chives

12 slices white toast bread

2 egg yolks (room temperature)

2 tsp lemon juice or white wine vinegar

250ml (1 cup) olive oil (or blend of olive and vegetable oils)

To make the mayonnaise, put the egg yolks, 1 tsp lemon juice or vinegar, 1 tsp mustard and a pinch of salt in a blender and blend for a few seconds. With the motor running, slowly drizzle in the oil and when it has all been incorporated, add 1 tbsp hot water and remaining lemon juice or wine vinegar and mustard. Season with salt and pepper. Make sure the eggs are at room temperature when you start. Add more mustard or lemon juice according to taste.

Combine the chicken, mayonnaise and herbs in a bowl. Mix well and season with salt and pepper to taste.

Butter the bread, trim the crusts. Spread the filling over six slices, top each with a buttered slice and cut into quarters.