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Chicken, Sweet Corn & Mayonnaise Sandwich
By Michelle | September 12, 2008
Ladies and gentlemen, may I present you another classic British sandwich you will find on just about every shop’s shelf on this small isle. It took me ages to get around to trying one, since the idea of eating cold sweet corn didn’t appeal to me in the least. Starving after hours on the road Neil grabbed a sandwich at a rest stop and I grudgingly shared it with him. What a surprise it was indeed and after that I’ve been preparing my own at home which tastes all the better.
In late July a TV programme called Dispatches aired an episode where they did some research on the sandwiches available on the market today. One word sums it all up: scary. Personally, I’ve never given it much thought how and who prepared my sandwiches. After all, they just magically pop up in the shop and look lovely in the bright, colourful and shiny packaging. Of course the small print is not going to mention they pay their employees below the legal minimum wage who in turn doesn’t give a flying “fish” about their jobs. Neither will it mention the decrepit hygiene standards the factory advocates day in and day out. Not only that, do you remember that “ham” sandwich you had for lunch five minutes ago? Did the pig’s arsehole taste good? Okay, okay, I meant tail. Like all companies, food factories keep the bottom line in mind at all times, which means ham isn’t necessarily ham and any off cuts can be used instead. Hopefully I’ve put you off buying any more sarnies and make your own instead – all the more reason to keep on reading Greedy Gourmet! So go on, make your own sandwich!
Chicken, Sweet Corn & Mayonnaise Sandwich
Preparation: 5 mins
Weight Watchers POINTS Per Serving: 8
Ingredients
- 120g (4 oz) sweet corn, cooked
- 60g (2 oz) cooked chicken breast, shredded
- 30ml (2 tbsp) mayonnaise
- 2 slices of bread, white or wholemeal, you decide
Method
- Mix the sweet corn, chicken and mayonnaise in a bowl.
- Spoon the mixture on one slice of bread and close the sandwich by placing the other slice on top. Enjoy.
- Use frozen sweet corn that has been thawed if you like. My preference is to cut off fresh corn off the cob and frying them for a few minutes in a very hot frying pan with a little butter. This way the sweet and crunchy sweet corn contrasts well with the soft and velvety chicken.
Note
Topics: 8 Points, English, Lactose Free, Sandwiches & Wraps, Snacks, a) 30 mins or less |
September 12th, 2008 at 14:24
Didn’t see the programme and probably for the best as I have eaten loads of prepared sarmies… mostly from Evil Tesco!! My personal favourite and one I do make at home is tuna mayo sweetcorn with a touch of pesto. YUM!
September 12th, 2008 at 19:46
I’ve never heard of this kind of sandwich here, so I don’t have to worry about the prepared ones, but I want to make some for myself!
September 13th, 2008 at 17:18
Hi Michelle,
Thank you for your entry! Sounds yummy
Margot
September 13th, 2008 at 17:26
I just read about the “arshole”… I agree with you… better make your own sandwiches… Once I found hair in egg mayo sandwich, from that time I’m only buying sandwiches when I have to… so often I’m ending up buying plain croissant or pack of mandarins or two bananas instead
September 18th, 2008 at 19:37
After 4.5 years in the U.K., I still can’t bring myself to eat a sandwich with corn in it! They love corn here. They put it on pizza too. Oh, and with arugula. Never forget the arugula! (Or rocket, as they say here.)
September 30th, 2008 at 20:51
I absolutely loved this type of sandwich when i lived in the U.K. I can’t find anything like this where i now live. I also loved coronation chicken sandwiches and i can’t find a decent recipe for one - anyone have one?
October 30th, 2008 at 16:42
This sandwich sounds yummy!
January 12th, 2009 at 16:42
I make that tuna mixed with sweet corn and mayo give it a good mix and grab some crackers and eat away or you can put it in bread and make the sandwich