As Ramadan approaches, many are looking for satisfying and flavorful meals to break their fast each evening. This Chicken Stuffed Potato Sandwich offers a delightful twist on classic comfort food, making it a scrumptious recipe for Iftar and Ramadan. It combines juicy Mexican-style chicken filling with creamy mashed potatoes, all sandwiched between slices of bread and given a crispy, golden finish. This recipe is not only delicious but also hearty enough to leave you feeling full and energized after a long day of fasting. So, fire up the stove and get ready to create a unique and crowd-pleasing dish to grace your Iftar table this Ramadan!
This recipe is inspired by Food Fusion, and we’ll be breaking down the steps to create this delicious dish at home.
Ingredients
For the Chicken Filling:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped poblano pepper (optional)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Potato Mixture:
- 2 pounds russet potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup cream cheese, softened
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
For Assembling the Sandwich:
- 4 slices of bread (white, wheat, or your preference)
- 1 cup shredded cheddar cheese
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Instructions
- Prepare the Chicken Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper (and poblano pepper, if using) and cook until softened, about 5 minutes.
- Stir in the shredded chicken, diced tomatoes, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Bring to a simmer and cook for 10 minutes, or until the mixture thickens slightly. Remove from heat and set aside.
- Make the Potato Mixture: In a large pot, cover the potatoes with water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher or hand mixer. Add the butter, cream cheese, milk, salt, pepper, and chopped cilantro. Beat until smooth and creamy.
- Assemble the Sandwiches: Preheat a large skillet or griddle over medium heat. Spread a layer of potato mixture on one slice of bread. Top with shredded cheese and then a generous scoop of the chicken filling.
- Top with another slice of bread to create a sandwich. Repeat with the remaining ingredients to make 2 sandwiches.
- Dredge and Fry the Sandwiches: In a shallow dish, whisk together the beaten eggs. In another shallow dish, spread out the panko breadcrumbs.
- Dip each assembled sandwich in the egg mixture, coating completely. Then, dredge the sandwich in the panko breadcrumbs, pressing gently to adhere.
- Heat a thin layer of vegetable oil in the preheated skillet or griddle. Carefully place the breaded sandwiches in the pan and cook for 3-4 minutes per side, or until golden brown and crispy.
- Serve and Enjoy! Carefully transfer the sandwiches to a plate and cut them in half diagonally. Serve immediately while hot. You can enjoy them on their own or with your favorite dipping sauce.
