A Peruvian shredded chicken sandwich with a creamy filling and fresh, crisp contrast. A simple staple of lunchboxes and sandwich shops that is filling and easy to prepare.
Bring the water to a gentle boil, add half of the salt and the chicken breast. Cook for 14 to 16 minutes, until the center reaches 74°C and the meat is completely opaque. Avoid a hard boil so the chicken does not dry out.
Remove the chicken and let it cool for 5 minutes. Shred it into short, fine strands while still warm; it should remain loose and juicy, rather than breaking into large chunks.
Mix the mayonnaise,
Turn what you find into an experience you can actually bring to your kitchen.
Split the French rolls without cutting completely through. Add a layer of lettuce, divide the chicken filling among them, and finish with the shoestring potatoes immediately before closing. Serve right away to preserve the contrast between creamy filling, firm bread, and crisp potatoes. And that's it! Lunchbox solved. 😌
