Homemade Frontega Chicken Sandwich isn’t your average sandwich. Instead, this is a line of sandwiches created by the popular food truck Frontega. The Frontega Chicken Sandwich uses its proprietary recipe and cuts to achieve its unique texture and flavor.
If you have tried it, you would agree that this unique texture makes this sandwich stand out from all others. Our homemade take on Frontega Chicken Sandwich uses flavorful homemade bread, sliced turkey instead of chicken, and crunchy celery, giving our sandwich a rich and hearty feel.
There’s a lot of nostalgia surrounding frontage chicken sandwiches. They were one of the first food items sold in this famed delicatessen, located on the corner of 36th and 5th Avenue in New York City. George Gardella established it in 1938, who wanted to make the best chicken sandwich possible and with care for his customers.
Our take tries to replicate that famous taste and texture, but if you are craving the real thing, you should go to their location because nothing beats it.
The frontage sandwich is a delicious and simple meal that you can make at home with minimal ingredients. It consists of slices of bread, chicken breast, and mayonnaise. The recipe is easy to follow and requires no skill. You need to put some chicken in the bread, put it in a pan, and then cook until it’s done.
Origins Of Frontega Chicken Sandwich
The Frontega chicken sandwich is an American sandwich first created by the popular food truck, Frontega. This particular brand offers delectable and flavorful sandwiches that are both easy to make and quick in some cases. Starting a new diet or fad can be frightening for many people, but with their wildly successful recipes, it only makes sense to try their one as soon as possible!
Even though the origin story isn’t clear, the sandwich is also known as a “Frenchie,” which comes from either Frenchman or French-American. The name gets its flavor from both mayonnaise and basil pesto and having crunchy celery and fresh herbs on the bread. The sandwich was first served in the late 1980s and has been a staple in many diners specializing in chicken sandwiches.
Serving
The sandwich is served either on a boneless, skinless breast or as an open-faced sandwich. The bread can be toasted, making the perfect crisp texture and crunchier taste. Although this particular meal doesn’t take too long, once made, they are often done with minimal skill so that even those who have limited culinary skills can make them easily.
This Recipe Makes 4 Sandwiches.
Time
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Ingredients
- 1 tablespoon mayonnaise,
- 3 tablespoons basil pesto sauce,
- 1 teaspoon salt,
- 4 split slices of white sandwich bread, toasted or not. It is recommended that you toast the bread so it will become crunchier and more flavorful,
- 2 boneless, skinless chicken breasts,
- ¼ cup celery stalks cut into ¼” lengths,
- A handful of fresh basil leaves,
- 1 tablespoon extra virgin olive oil,
- 1 teaspoon lemon juice,
- 3 tablespoons of water, may need more or less. Ideally, a ¼ cup at the most,
- 2 Eggs fried.
Instructions
- Combine mayonnaise, pesto, and salt in a small saucepan
- Bring to low warmth until ingredients are well blended
- Add cold chicken breasts to the mixture
- Heat pan over medium heat while mixing the bread in your hand -use only enough water so that you can easily turn or stir them without it getting too wet. You want an even coat of oil on both sides of each piece but no sauce dripping off the bread.
- Turn heat to low and transfer chicken breasts to a baking sheet lined with foil or parchment paper (to catch excess grease)
- Drizzle olive oil on both sides of each breast. This will make the pieces cook more evenly and cause less drying out, but you might need more than 1 tablespoon to avoid letting it come up too fast for your stovetop by charging into waste heat.
- When chicken is 1/8th to 1/4 of the way has done, put bread slices on a cutting board.
- Slice each breast in half, then crescent halves. You might have some extra basil leaves or pesto leftover.
- Push out frontega strips into an oval shape and wrap around the side pieces of each sandwich completely, then tuck to portion behind it so that you’ll have a clean line.
- Put two fried eggs diagonally across the top of each sandwich.
- Add a sprinkle of ice to water and mix until it is thickened, then use as a sauce for your sandwiches.
- Place chicken on its left side, egg diagonally underneath the chicken, frontega in front to have an even line between pieces.
- Place the whole sandwich on its end, facing you and take a sharp knife, and slice off the strips at about 1/4 to 3/8 of an inch long on top.
- This will help ensure that it does not fall apart when you hold it and Drizzle your leftover basil pesto on the top of each sandwich.
Nutritional Information
- 330 calories,
- 24g protein,
- 18g carbohydrates,
- 6.4g sugars,
- 5.8g fat,
- 2.4g fiber.
CHECK OUT ALL OF THE CHICKEN RECIPES
Frequently Asked Questions
What should I cook these chicken breasts in?
You might need more than 1 tablespoon of olive oil on your stove so that it doesn’t overheat and burn the bread before the meat is done cooking.
What kind of bread should I use?
You could also try sourdough or Italian bread.
What can I do with the leftover basil pesto?
You could spread it on toast, use it as a dip for vegetables, or make your fresh dressing.
How long do I let these chicken breasts cook?
You should check the piece of meat every minute or so to make sure that it is fully cooked.
Final Words
In conclusion, the Frontega chicken sandwich is a quick and easy dish that requires few ingredients but longs to be elaborated on. It is highly recommended for those who prefer no-fuss meals such as weeknight dinner or lunchtime eats.
Checkout Our Top Chicken Recipes:
Open Faced Chicken Sandwich
Cuban Chicken Sandwich
Chicken Scaloppine Macaroni Grill
Chicken Blt Sandwich Recipe
Honey Mustard Chicken Sandwich
