I was feeling a little too lazy to work in the kitchen today because of the ridiculous summer heat we've been having and wanted to avoid the kitchen unless necessary, so when we had leftover roast chicken and gravy from lunch that had to be turned into something for an afternoon snack, at the suggestion of my sister decided to make a sandwich. Sure enough, it was quick and easy.
So wanting to have the least possible time spent in the kitchen mid-afternoon, I went and made an open-faced roast chicken gravy sandwich. Its pretty much assembling the leftovers on top of a bread. It sounds simple enough but the trick to a great-tasting sandwich is to keep the bread toasty, I hate dry and soggy breads. Its why I don't like to eat a sandwich that's been sitting on a plate for more than ten minutes. Anyway, here's how I made my sandwich.
Roast Chicken Gravy Sandwich
1 cup shredded leftover roast chicken (white meat parts)
2 slices of white bread
1 cup gravy
2-4 tbsp melted butter
my roast chicken already came with a gravy but in case yours didn't here's a basic gravy
1-2 tbsp butter
1 tbsp flour
1/2 c chicken stock
hot water for thinning
To make the gravy, melt the butter into a saucepan and whisk in the flour to form a roux (paste). Slowly pour in the chicken stock and continue whisking until the gravy becomes smooth. If the gravy comes out too thick, add a bit of hot water and continue whisking to thin it out and likewise if it's too thin add flour to thicken. Set aside.
*note: consistency of the gravy really depends on how you like it.
Heat pan. Brush melted butter on both sides of the bread and place on the pan to toast until it becomes golden brown, about 30-40 seconds on each side.
Lay the bread flat onto a plate and divide the chicken between the 2 slices of bread. Top with 3-4 tbsp of gravy and serve with chips or potato salad.
*note: If you want your bread to look like it was done in a restaurant, toast it on a grill or textured pan. I used a circle-textured non-stick pan.