Brazilian Cuisine
Chicken, Corn, and Cream Cheese Sandwich
This tender and hearty sandwich is inspired by popular Brazilian home style snacks, where the combination of juicy chicken and sweet corn is considered an absolute classic. The soft texture of shredded boiled chicken breast perfectly blends with smooth cream cheese into a rich, luscious spread. Bright sweet corn kernels pop with every bite, introducing a pleasant juiciness and subtle sweetness, while thin slices of crisp cucumber refresh the overall profile. It is an ideal option for a quick, filling lunch at the office or a wholesome snack on the go.
Dishday
Recipe overview
- Total time
- 15 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 360 kcal
- Protein
- 22 g
- Fat
- 14 g
- Carbs
- 36 g
- Fiber
- 2 g
Step by step
Method
- 01
Take pre cooked and completely cooled chicken breast and gent…
Take pre cooked and completely cooled chicken breast and gently shred it with your fingers into thin, short fibers. A fine texture is essential to keep the filling homogeneous and securely inside the sandwich.
- 02
Drain the canned sweet corn in a sieve and let the canning li…
Drain the canned sweet corn in a sieve and let the canning liquid run off completely. Extra moisture can make the paste too runny, causing the bread to turn soggy quickly.
- 03
Wash the fresh parsley, pat it dry with a towel, and mince fi…
Wash the fresh parsley, pat it dry with a towel, and mince finely with a knife, removing any tough stems, so the herbs release their fresh aroma and add vibrant green specks.
- 04
In a deep bowl, combine the shredded chicken, corn, minced pa…
In a deep bowl, combine the shredded chicken, corn, minced parsley, softened cream cheese, and mayonnaise. Season with salt and black pepper to taste, then mix thoroughly with a fork until a rich paste forms.
- 05
Slice the fresh cucumber into thin, almost translucent rounds
Slice the fresh cucumber into thin, almost translucent rounds. The thin slices will provide the necessary crunch and juiciness while maintaining the flat shape of the sandwich.
- 06
Arrange the bread slices on a flat surface
Arrange the bread slices on a flat surface. Evenly distribute the prepared chicken and cheese mixture over four slices of bread, smoothing it out with a knife all the way to the edges.
- 07
Layer the cucumber rounds slightly overlapping on top of the…
Layer the cucumber rounds slightly overlapping on top of the chicken layer, close the sandwiches with the remaining bread slices, and press down gently with your palm to secure the layers. Cut diagonally if desired.
Dishday
Useful advice
Cooking tip
To achieve the perfect texture for the filling, shred the cooled chicken breast by hand along the fibers as finely as possible without using a knife — this helps the cream cheese bind the meat much better.
How to serve
Serve the sandwich with a fresh lemonade or iced tea. If you prefer an extra crunch, lightly toast the bread slices before assembling.
How to store
The ready chicken and cheese filling can be stored in an airtight container in the refrigerator for up to 24 hours, but it is best to assemble the sandwiches right before serving to keep the bread from getting soggy.
Note
Instead of boiled chicken breast, you can use roasted or rotisserie chicken meat to introduce a subtle smoky note to the filling.
