Pan Roasted Chicken and Cheddar Sandwiches On Homemade Buns

 This is my all-time favorite sandwich and I just realized the other day that somehow, I never made them for my kids. I rectified this immediately and these blew them away.   I made homemade buns and then I pan roast thinly sliced chicken breasts seasoned with Montreal Steak Seasoning and Mesquite Seasoning. Then I melt a nice sharp cheddar on top.  I caramelize onions with salt and pepper and add them to the top of the chicken.  A bit of mayo and dill pickle slices and it tastes like a healthier and much, much better Chick Fil A.

 I finally found a recipe for good buns and they are the best I've ever made.

Ingredients

• 360 ml (1.48 cups) Warm milk (about 41 Cor 105 F)
• 1 (1 ) Egg large
• 60 grams (0.26 cups) Melted butter
• 2 tbsp (2 tbsp) Sugar
• 2 1/4 tsp (2 1/4 tsp) Instant dry yeast (1 envelop)
• 1 1/2 tsp (1.5 tsp) Salt
• 440 grams (3.52 cups) Bread flour or all-purpose flour
• 65 grams (0.52 cups) All-purpose flour - additional up to 110 grams
• 1 Egg wash beaten egg with 2 tbsp water
• 2 tbsp Sesame seeds or poppy seeds

Instructions

Prepare dough in a mixture

• Using an electric bowl with dough attachment.
• Add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
• Then add flour and salt to the mixer bowl. (not the additional flour) 
• Knead starting on low for two minutes until all the dry flour is absorbed.
• Scrape the sides of the bowl. The dough will be soft and wet and that's OK. 
• Knead for about 3 more minutes on medium adding only enough flour help with kneading. 
• You want the dough to be really really soft, a little sticky is fine too! But it has to be elastic! 

Prepare dough by hand

• In a bowl - add the warm milk, sugar, yeast, egg, melted butter - stir well and set aside until foamy.
• Place flour and salt in the mixer bowl. (not the additional flour) 
• Add in the yeast mixture.
• Use a bench scraper or spoon to help remove the dough onto a lightly floured surface.
• Knead for about 5 to 7 minutes. without adding much flour. Use light pressure and knead with the heals of your hand.

Finger test

• Now for my usual finger test. (By now you probably don't need me to show you this..! (see progress pictures on my blog)
• Dig two fingers in - Pick your fingers -- the dough spring back. You should barely see your finger marks on the dough.
• The dough will still be a bit sticky. This is how it should be -soft, very elastic, still a little sticky.

Prove the first time

• Place in an oiled bowl to rise for about an hour or more until double in volume.
• Once double in volume. Punch down.

Divide and form buns

• Divide the dough into 10 to 12 depending on how big you want the burgers.
• Let rest for 10 minutes. This will help with forming the buns.
• Form the buns exactly the same way I showed you in my post for dinner rolls.

Prove again before baking

• Cover with cling/plastic wrap and let rise in a warm place for about 45 mins to an hour.
• Once double in volume... Apply egg wash and sprinkle sesame seeds.

Baking the buns

• Bake in a preheated oven at 190 C/380 F for between 15 to 20 mins (depending on size and oven) or until golden brown.
• Important - as soon as you take the burgers out of the oven - cover them with a clean kitchen cloth so the burgers will retain the steam and stay soft.
• Let rest for 15 mins before you remove the kitchen cloth or serve.

 Sometimes I put toppings on them and sometimes I make them plain.

 They are light and fluffy with wonderful flavor.

Everyone requests these for their sandwiches and burgers so I've been making these at least once a week.

 

I panfry seasoned, split chicken breasts in a bit of olive oil in a cast iron skillet until they are seared and then top them with grated cheddar cheese.

A seriously good sandwich.